Recipes - Pineapple Cake Recipe

Ingredients

Sponge Cake

50 ml of corn oil

75 g brown sugar

150 ml of water

150 g all-purpose plain flour

2 tsp of baking powder

1 tsp of cinnamon powder

Cake Topping

1 can of unsweetened pineapple pieces, drained with syrup juice reserved in another bowl

4 tsp of cornflour

50 g of soft brown sugar

50 g of margarine, cut into small pieces

125 ml of water

rind of 1 lemon

Method

Prepare the oven by preheating the oven at temperature of l80°C/ 350°F.
Grease a deep 18 cm/ 7" cake tin (pan) or lay the cake tin with baking parchment.
Mix the reserved juice from the pineapple with the cornflour until it forms a smooth paste.
Put the paste in a saucepan with the sugar, margarine and water and stir over a low heat until the sugar has dissolved.
Bring to the boil and simmer for 2-3 minutes until thickened. Leave to cool slightly.
To make the sponge cake, place the oil, sugar and water in a saucepan.
Heat gently until the sugar has dissolved; do not allow it to boil. Set aside to cool.
Sieve the flour, baking powder and cinnamon together into a bowl.
Pour the mixed flour over the cooled sugar syrup and beat well to form a smooth batter.
Place the pineapple pieces and lemon rind on the bottom of the tin (pan) and pour over 3 tablespoons of the pineapple syrup.
Spoon the sponge batter on top.
Bake the pineapple cake for half hour until set and a fine metal skewer inserted into the centre comes out clean.
Invert on to a plate, leave to stand for 5 minutes, then remove the tin (pan). Serve with the remaining syrup.

	Pineapple Cake Recipe

	Ingredients Sponge Cake 50 ml of corn oil 75 g brown sugar 150 ml of water 150 g all-purpose plain flour 2 tsp of baking powder 1 tsp of cinnamon powder Cake Topping 1 can of unsweetened pineapple pieces, drained with syrup juice reserved in another bowl 4 tsp of cornflour 50 g of soft brown sugar 50 g of margarine, cut into small pieces 125 ml of water rind of 1 lemon Method Prepare the oven by preheating the oven at temperature of l80°C/ 350°F. Grease a deep 18 cm/ 7" cake tin (pan) or lay the cake tin with baking parchment. Mix the reserved juice from the pineapple with the cornflour until it forms a smooth paste. Put the paste in a saucepan with the sugar, margarine and water and stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for 2-3 minutes until thickened. Leave to cool slightly. To make the sponge cake, place the oil, sugar and water in a saucepan. Heat gently until the sugar has dissolved; do not allow it to boil. Set aside to cool. Sieve the flour, baking powder and cinnamon together into a bowl. Pour the mixed flour over the cooled sugar syrup and beat well to form a smooth batter. Place the pineapple pieces and lemon rind on the bottom of the tin (pan) and pour over 3 tablespoons of the pineapple syrup. Spoon the sponge batter on top. Bake the pineapple cake for half hour until set and a fine metal skewer inserted into the centre comes out clean. Invert on to a plate, leave to stand for 5 minutes, then remove the tin (pan). Serve with the remaining syrup.

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