I’ve been on a pound cake kick lately. Last weekend I made one with vanilla. One plain and another with tooti-fruities. They both turned out really yummy.
Then, this weekend I wanted to try my hand at a pineapple cake. You know … adorable, tiny layered cakes filled with fruit or frosting and covered in whipped cream icing.
Looking back, I decided that I should be posting this soon. Because vanilla is too simple and dropping in the fruits doesn't make them outstanding. But pineapple is something that we would love always. I should have just sliced 1-inch thick pieces from the pound cake loaf and then then cut out tiny cakes with a cutter. But no … that would be too easy. So I cubed them and decorated a few pieces with some whipped cream and cherries. Some with flaked almonds and some I left them plain after just slicing them. Hubby likes them that way.
On to the recipe now:
INGREDIENTS:
190g unsalted butter, plus a tablespoon extra for greasing the pan
190g plain flour, plus extra for dusting
3/4th cup pineapple pieces (chopped into small pieces)
190g sugar
3 large eggs
60g ground almonds or almond powder
1 tsp baking powder
¼ tsp salt
1 tbsp plain yoghurt
1 full tsp vanilla essence
1 tsp pineapple essence
HOW TO MAKE:
1) Preheat the electric /convection oven to 190 degrees Celsius.
2) Butter a loaf pan and keep it ready.
3) Cream together the butter, sugar until soft and fluffy. Add one egg at a time and beat well until creamy. Use an electric whisk preferably for this process.
4) In a separate bowl, mix together the flour, ground almonds, baking powder and salt.
5) Mix the dry ingredients with the wet ingredients. Just fold them in. No need to beat them. Fold them until well mixed.
6) Add the yogurt, pineapple pieces, pineapple essence and the vanilla essence and mix well.
7) Pour the batter in the buttered loaf pan.
8) Place in the oven and bake for 40-50 minutes or until the sponge is firm on top and a skewer inserted into the center of the cake comes out clean.
9) You can top it with some whipped cream and cherries if you like while you serve. Or else you can just cut it into slices n eat.
2) Butter a loaf pan and keep it ready.
3) Cream together the butter, sugar until soft and fluffy. Add one egg at a time and beat well until creamy. Use an electric whisk preferably for this process.
4) In a separate bowl, mix together the flour, ground almonds, baking powder and salt.
5) Mix the dry ingredients with the wet ingredients. Just fold them in. No need to beat them. Fold them until well mixed.
6) Add the yogurt, pineapple pieces, pineapple essence and the vanilla essence and mix well.
7) Pour the batter in the buttered loaf pan.
8) Place in the oven and bake for 40-50 minutes or until the sponge is firm on top and a skewer inserted into the center of the cake comes out clean.
9) You can top it with some whipped cream and cherries if you like while you serve. Or else you can just cut it into slices n eat.
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