Impress family and friends with this vibrant pineapple and passionfruit cake, good as a mid morning deal with or as a centrepiece dessert
- Preparation and cooking time
- Prep:15 minutes
- Cook dinner:1 hr and 15 minutes
- plus cooling
- Simple
- Serves 16
- Freezable
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Components
For the sponge
- 1 small, ripe pineapple (300g pineapple after trimmings)
- 250g unsalted butter, softened
- 350g self-raising flour, plus 1 tbsp
- 100ml complete milk
- seeds and juice of two ardour fruits
- 250g golden caster sugar
- 4 massive eggs, at room temperature
- seeds from 1 vanilla pod, or 1 tsp vanilla extract
For the icing
- 100g icing sugar
- seeds and juice of 1 ardour fruit
- 2-3 tsp complete milk
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Technique
- STEP 1
Warmth oven to 180C/160C fan/gasoline 4. High and tail the pineapple, then use a serrated knife to chop away the pores and skin. Lower the flesh into eight wedges and take away the central core from every wedge. Slice the pineapple into small items concerning the thickness of a £1 coin, then roast on a baking tray for 20 minutes till drier and golden. Go away to chill.
- STEP 2
Rub 1 tbsp of the butter across the inside a 25cm bundt tin. Sprinkle in 1 tbsp flour, then flip the pan on its aspect and roll it, tapping gently, to maneuver the flour round and coat the butter. Faucet out any extra.
- STEP 3
Combine the milk with the eagerness fruit and put aside for a number of minutes – the acidity of the juice will bitter the milk somewhat. With electrical beaters, beat collectively the remainder of the butter and the sugar in a bowl till mild and fluffy. Add the flour, milk and fervour fruit combination, eggs, vanilla and ¼ tsp salt. Beat briefly till creamy and easy, then fold within the pineapple items. Spoon the combination into the tin and degree the highest.
- STEP 4
Bake the bundt for 50-55 minutes till risen, golden and a skewer inserted into the deepest a part of the cake comes out clear. Sit the tin on a cooling rack till the cake is barely heat.
- STEP 5
Sift the icing sugar into a big bowl, then make a effectively within the center and slowly combine within the ardour fruit and milk to make a easy, flowing glaze. Flip the cake onto a plate, brush with the glaze and go away to chill and set.