Made for gardening, June 2018
Cake 250g butter, softened 1¼ cups rapadura sugar 5 eggs 1 cup milk kefir or thin yoghurt 2½ cups flour 2 tspns baking powder 1 Tbl ground ginger or 4 drops ginger essential oil 1 tsp ground cinnamon or 2 drops cinnamon essential oil ½ tsp ground cloves or 1 drop clove essential oil | Caramelised Pineapple 1 medium pineapple, peeled, quartered, cored and sliced into ½ - 1cm thick slices 85g butter ½ cup rapadura sugar _________________________ Melt butter and sugar, add half the pineapple slices and cook 3 minutes, turning once. Remove and cook the other half. Remove. Reserve syrup. __________________________ Fresh Ginger Syrup Into the last of the reserved syrup grate a good knob of fresh ginger and heat gently. |
- Make caramelised pineapple
- Pre heat oven to 170°C
- Grease a deep 23cm round cake pan; line base and sides to above the sides of the tin
- Set butter and sugar to beat until pale
- Make caramelised pineapple
- Drizzle cake tin with 2 Tbl reserved syrup and arrange caramelised pineapple slices, overlapping. Use them all. Doubling up is ok. Keep rest of the syrup for the sauce. Make more if necessary.
- To beaten butter and sugar, add 2 spoons of the plain flour then gradually add the eggs, beating well between additions. Add a little more flour if it looks like curdling.
- Beat in kefir / yoghurt
- Stir in the rest of the flour mixed with the baking powder
- Spread mixture over the pineapple
- Bake 1 hour and check. If necessary, top with foil
- Bake a further 10 minutes or until a knife comes out clean
- Meanwhile make suryp
- Stand cake 5 minutes then turn out onto a beautiful serving plate.
- Serve with fresh ginger syrup
- Enjoy!
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