Recipe

Pineapple cake with peach topping

Apr 27, 2013 2:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 12
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Ingredients

Pineapple cake
  • 80克低脂黄油
  • 1 teaspoon vanilla essence
  • 1 cup caster sugar
  • 2 eggs, at room temperature
  • 2 cup self-raising flour
  • 2/3 cup skim milk
  • 440 gram can crushed pineapple in juice, well drained
  • 1/4 cup shredded coconut, toasted, to serve
  • vanilla yoghurt, to serve
Peach topping
  • 410 gram can peach slices in light juice, drained, juice reserved
  • 2 teaspoon cornflour
  • 1/4 cup flaked almonds, toasted

Method

Pineapple cake
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease and line base and sides of a 22cm (base measurement) round cake pan with baking paper.
  • 2
    Using an electric mixer, beat margarine, vanilla, sugar, eggs, flour and milk in a medium bowl on low speed, until just combined. Increase speed to medium. Beat mixture for 5 minutes or until pale. Stir in pineapple. Spread mixture into prepared pan; smooth surface.
  • 3
    Bake for 40-45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack to cool.
  • 4
    Make Peach Topping using method below.
  • 5
    Spoon topping over cake; sprinkle with coconut. Serve at once with yoghurt.
Peach topping
  • 6
    Chop peaches coarsely. Place reserved juice in a small jug. Add cold water to reserved juice to make 2/3 cup. Whisk in cornflour.
  • 7
    Pour juice mixture into a small saucepan. Bring to the boil over moderately high heat. Reduce heat; simmer, stirring occasionally for 3-4 minutes or until thickened slightly. Remove from heat. Stir in peach and almonds.

Notes

To drain pineapple, place in a sieve over a bowl. Using the back of a spoon, gently press to remove juice. Reserve juice for fruit salad. Peach Topping: Makes 1 1/2 cups

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