Fresh pineapple cake

For this cake I have used fresh pineapple, Its not too juicy and it tastes really fresh and fruity! The amount of pineapple you use is flexible, you can add more or less depending on your own taste.

Ingredients:

For the cake ~

• 100g butter (softened)
• 100g caster sugar
• 100g self raising flour
• 1tsp baking powder
•  2 large eggs
• 100g ish chopped pineapple (no juice)

For the filling / topping ~

• 190g creamy cheese (I use Philadelphia)
• 100ml double cream
• 50g icing sugar
• 150g ish fresh pineapple
• 1 tsp vanilla essence

For the coulis / sauce ~

• 50g pineapple
• 1 heaped tbsp. icing sugar
• 1 tbsp. water

 

Method:

To bake the cake ~

preheat the oven to 160° And grease 2 sandwich cake tins.

Chop up the fresh pineapple into small pieces but not too small excluding the core.

Place all of the ingredients with the exception of the pineapple into a mixing bowl and beat until light and creamy.

Add the fresh pineapple and mix until combined but don’t over beat!

Equally divide the mixture into the sandwich tins and bake for 20 – 25 mins or until the cake just starts to come away from the sides and its golden brown.

Allow to cool for 5  or 6 minutes before removing from the tin, then set aside and cool completely.

To make the filling/topping ~

In a bowl place the cream cheese and icing sugar in a bowl and whisk together until smooth and then add the cream and beat until stiff. Gently stir in the pineapple, saving a few bits for the top. You can add as much or as little as you like.

Then tip out half of the filling over the cake and place the lid on.

Tip the remainder on the top of the cake and spread evenly. Dance the remaining pineapple pieces over the top.

Blitz the remaining pineapple, add the icing sugar and water and drizzle over the top.

Serve with or without fresh cream, its a delicious, light and fresh fruity cake.

Enjoy …. ?