Enjoy this really nice pineapple and mixed berries cake with a sprinkle of cinnamon and icing sugar if you can bear more sweetness to it.
This came as a instantaneous recipe it is really nice and we all absolutely love it. Every time I make this my kids buzz around it until it all disappears. I have to admit that we, the adults are as buzzy around it as the kids are ;-). This to me it’s always a good sign of a good successful recipe, so here we go!
I love its texture, with parts of it quite ‘flanny’ and smooth some quite airy and then it comes the fruity bit which is to die for. It’s just terrific! This is what I call a cake with ‘personality’ 😉
Let me know, did you like it?
Pineapple and mixed berries cake
- 1 large pineapple (fresh)
- 300 g organic yoghurt (full fat)
- 450 g organic flour
- 200 ml oil
- 5 large organic eggs
- 160 g organic sugar (unrefined)
- 1 handful berries (fresh or frozen)
- 1 tsp baking powder
- 1 tsp soda bicarbonate
- 1 tbps cider vinegar
- 60 g demerara sugar Moscavado light
- 30 g butter
- vanilla (optional)
- Put on the oven and heat at 180 C.
- Butter a 28 x 28 cm tray or any oven dish that is around 28 cm and scatter the remaining butter in little knobs on the bottom of the tray.
- Cut the pineapple into 1 cm thick rings, remove the hard middle part and arrange on the bottom of the tray/dish. Cut a ring or two into smaller pieces to cover the bigger gaps. Put the berries in the center of the pineapples rings and in all the small gaps.
- Sprinkle half of the Demerara/ Moscavado sugar over the pineapple and put in the oven for 20 mins. After the 20 min take out and let it cool slightly.
- Meanwhile in a bowl, beat the eggs with a pinch of salt, sugar and gradually, while still mixing, add the oil. Beat until is all nice and fluffy. You can beat yolks and whites separately however this isn't necessary.
- In a separate bowl mix the flour, baking powder and the soda bicarbonate which needs mixing with the spoon of cider vinegar and then put in.
- Add the egg mixture and the yogurt to the flour and mix well with a spatula until is all homogenized.
- Pour this mixture over the cooled pineapple, sprinkle the remainder of the Demarara sugar and place in the oven.
- Bake for about 25' at 180 C and then increase to 190C and bake for another 20-25 min until is nice and golden. Turn the oven off but do not take the cake out. Instead, open slightly the oven (about 2-3 cm, maybe place a towel to help keep it open) and wait until it cools.