Ingredients
- Half a Pineapple.
- 170 grams unsalted butter, softened
- 100 grams light brown sugar 100 grams vanilla sugar
- Zest of 2 small lemons OR limes and juice of 1
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 195 grams plain flour (Or 100g flour and 95g desiccated coconut
- 250 grams creme fraiche or plain yogurt.
Method
- Halve the pineapple. Slice off skin. Take the core out. Slice into semi-circles.
- Grease / line an 8-inch cake tin.
- Lay pineapple in a pretty pattern and sprinkle a little Demerara sugar over the top.
- Beat the sugar and butter in a mixing bowl or food mixer with paddle.
- Add eggs one at a time. Add zest and juice of lemons, vanilla paste.
- Add flour (and desiccated coconut) and baking powder. Beat on slow until flour is incorporated.
- Add creme fraiche and keep beating. If batter is very thick and not dropping consistency add 1 – 2 tspns of milk.
- Put half your batter over the pretty pineapple pattern in the tin.
- Add a few more pineapple chunks if you have some left. Add rest of batter.
- Bake low on 160-170 degrees for 45-55 minutes. Use a skewer to test cake is done.
- This is a fresh fruit cake, so it needs to be cooked for longer and slower than dryer cakes.
- It might take a little longer than one hour in the ESSE at the above temperatures.
- Just check every 5 minutes after 55 minutes has passed.
- Leave to cool a little and then turn out upside down.
Recipe by Miranda Rose Shearer
