I do love a slice of pineapple cake and this one has a twist of chilli and lime syrup poured over the top which soaks into the cake giving it another depth in flavour.
Here is Ella my budding little baker learning from the expert Sophie.
INGREDIENTS
200g canned pineapple rings
110g caster sugar
110g butter
2 eggs
110g self raising flour
1tsp baking powder
1 fresh red chilli
4 tbsp pineapple juice
4 tbsp of honey
zest and juice of a lime
pre heat the oven to 180c
- Grease your tin or if like me use a fab tin that doesn't need greasing
- Place 4 pineapple rings in the base of your tin
- Cream the butter and sugar, fold in the flour and whisked eggs and baking powder
- cut up the rest of the pineapple and add to the cake mix
- Spoon the cake mix over the pineapple rings and cook for 25 mins or until if you put a knife in and it comes out clear.
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Making the syrup is easy add the pineapple juice, honey, chili and lime to a pan and simmer for 5 mins once the cake is out of the oven and tin and on the serving plate pour over the syrup.
