Excellent in your subsequent backyard get together.
“I’ve a delicate spot for pineapple cake. It was the most well-liked cake on the bakeries in Jabalpur: a lightweight, eggless sponge, with recent cream and pineapple on prime,” says Chetna Makan.
“As with many components, the cream within the UK tastes completely different to the cream you get in India. So, I’ve made my very own model.”
Pineapple and elderflower cake recipe.
Elements:
(Serves 8-10)
For the cake:
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100g unsalted butter, softened, plus extra for the tin
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220g canned pineapple items, roughly chopped
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200g caster sugar
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100g floor almonds
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100g self-raising flour
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½tsp bicarbonate of soda
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3 giant eggs
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130g pure yoghurt
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2tbsp elderflower cordial
For the cream:
Methodology:
1. Preheat the oven to 180°C/gasoline mark 4. Butter two x 20 centimetre spherical cake tins and line the bases with non-stick baking paper. Scatter half the pineapple over one tin.
2. In a big bowl, with an electrical whisk, or in a meals mixer fitted with the paddle attachment, put all of the cake components besides the remaining pineapple and whisk for a minute till easy and pale. Stir within the remaining pineapple items. Divide the batter equally between the ready tins and bake for 35 minutes or till a skewer inserted comes out clear. Put aside to chill fully.
3. Whip the cream, sugar and elderflower cordial collectively in a bowl with an electrical whisk till it kinds delicate peaks.
4. Put the cake with out pineapple on prime of a serving plate and unfold all of the cream on prime. Place the second cake, pineapple-side up, on prime. If you happen to handle to search out some elderflowers, place on prime of the cake and serve.
5. This cake could be saved in an hermetic container within the fridge for 3 to 4 days. Deliver it to room temperature earlier than serving.
Chetna’s Simple Baking by Chetna Makan is printed by Hamlyn, priced £20.
Images by Nassima Rothacker. Out there now.
