Pineapple Cake
"Simple recipe. Bethonga is a variety of pineapple that is low acid & very sweet."
photo by Baby Kato
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
16 squares
ingredients
- 225 g bethonga gold pineapple, diced
- 125 g natural yoghurt
- 125 ml sunflower oil
- 2 eggs, lightly beaten
- 180 g caster sugar
- 180 g plain flour
- 1 1⁄2 teaspoons baking powder
- icing sugar, to serve
directions
- Preheat oven to 180°C Grease 22cm square tin and line base with baking paper.
- Put yoghurt, oil, eggs and sugar into large bowl. Stir until smooth.
- Add pineapple, stir briefly.
- Sift in flour and baking powder and carefully fold in using large metal spoon.
- Spoon into tin, smoothing top.
- Bake for about 40 minutes or until golden and firm to touch.
- Leave in tin to cool on cooling rack.
- Once completely cool, remove cake from tin and peel off baking paper. Dust with icing sugar if liked and cut into 16 squares.
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Reviews
-
This made a lovely dessert. It has a unique texture and a nice flavor. Not an overly sweet cake, the pineapple and icing sugar add the sweetness. Thanks for sharing. Made for Aussie Swap #39
RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
