Mouth watering moist pineapple cake packed with flavour, lovely afternoon tea cake.
- Prep Time : 30 minutes
- Cook Time : 01h 30min
- Yield : 12
- Sugar and Crumbs Pineapple Icing Sugar - 175g
- Small Ripe Pineapple - Skin and eyes removed
- Ripe Banana - 2 Mashed
- Golden Syrup - 2 Tbsp
- Light Muscavado Sugar - 160g
- Large Eggs - 2
- Plain Flour - 300g
- Bicarbonate of Soda - 1 Tsp
- Milk - 100ml
- Natural yoghurt - 50ml
- All Spice - 1 Tsp
- Ground Cinnamon - A Pinch
- Butter unsalted - Softened - 150g
- Cream Cheese - 150g
1 - Preheat the oven to 110c and line a baking tray with baking paper. Using a very sharp knife cut 8 thin slices from the pineapple and lie them on the baking tray spaced apart, put them in the oven and turn every 30 mins until slightly crisp and have shrunk slightly. Take out the oven and place in a cupcake tray to encourage a flower shape.
2 - Turn up the heat to 180c, grease and line a loaf tin. In a Mixing bowl beat the butter and sugar with an electric whisk until light and fluffy. Beat in the syrup and add the eggs one at a time.
3 - Fold in the flour, allspice, cinnamon and bicarbonate of soda, then add the milk, natural yoghurt and mashed banana. Chop the remaining pineapple and add 160g to the mixture, fold in.
4 - Spoon the cake mixture into the prepared tin and bake in the oven for 1 hour and 25 mins. If the top start to brown to quickly cover with foil, check its cooked by inserting a skewer in the centre, it should come out clean when its cooked through. Remove from the oven and leave to cool in the tin for 10 mins before flipping on to a cooling rack.
5 - Meanwhile to make the frosting beat the icing sugar and cream cheese together until combined.
6 - When the cake is completely cooled spread the icing on top and decorate with the pineapple flowers.