113 g (4 oz) butter
2 cups fresh pineapple chopped into about 3 cm pieces (this was one rough leaf pineapple which are smaller, sweeter, and juicier if you can get them)
2/3 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs plus 1 egg yolk, all at room temperature
1 teaspoon vanilla extract
1 cup caster sugar
1 teaspoon grated lemon zest
Icing sugar for dusting
I used edible pineapple sage for extra colour and pizzazz on the plate, as we have a large bush of it growing. It has a very subtle pineapple flavour and lovely red flowers.
Preheat oven to 180 deg. C or 350 deg. F.
Butter a 20 cm spring form baking tin, and line the base and the sides with non-stick baking paper.
Prepare the pineapple. Remove the core, and slice the flesh into small pieces.
In a frying pan, large enough to fit the pineapple in one layer, melt the butter over a medium heat. Then pour 6 tablespoons of the melted butter into a small bowl and reserve for later. (This will be most of the melted butter.)
Add the pineapple to the frying pan in one layer, and cook for 10 minutes. Be careful not to burn it. Turn over the pieces after 5 minutes. Most of the juices will evaporate off. Only the pineapple and not the juices will be used for the cake.
Meanwhile, sift the flour, baking powder and salt together into a small bowl and set aside.
Beat the eggs, and egg yolk together in a larger mixing bowl, add the reserved melted butter, sugar, vanilla essence and lemon zest and mix in by hand.
Add the flour and pineapple and mix in gently by hand.
Spoon the batter into the prepared spring form cake tin. This is a wet mixture.
Bake until the cake is browned on top, 30-35 minutes. It develops a nice crust.
Cool the cake in the tin on a cooling rack for 10 minutes, and remove the sides of the tin.
Then invert the cake onto a plate to remove from the base, and invert again onto another plate and return to the cooling rack to cool completely.
To serve, dust cake with icing sugar, add some cream, mascarpone or yoghurt. I also garnished the plate with a sprig of edible pineapple sage.
This was the cake I baked for my Mahjong friends this week as I hosted it at my home, and I think they enjoyed it with a delicious espresso coffee made by Mr. HRK. I urge you to spoil yourself and bake this one. It's a keeper.
It seems that there are lots of colds and viruses out there in the community at the moment, and they are in addition to Covid. Hope you are well, and please take care of yourself.
I love that it's made with fresh pineapples! The cake has a perfectly moist, yet tender crumb that I really love. An excellent recipe, Pauline.ReplyDelete
I love butter cakes — this one sounds heavenly.ReplyDelete
Wishing you peace, dear Pauline.