Enjoy this really nice pineapple and mixed berries cake with a sprinkle of cinnamon and icing sugar if you can bear more sweetness, I can!
This cake was a total impromptu - a totally instantaneous idea with ingredients that I have gathered from around my kitchen there and then.
It is one of these cake recipes that came out really nice on the first attempt and we all absolutely love it. I personally would not change anything to it apart from maybe the type of fruits and maybe choose some stone fruits or whatever is seasonal or you may like. I am a pineapple head and therefore I would not change the pineapple with anything else ;-).
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 much. 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 flan-like 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' 😉
Oh, and if you like this berries cake you might also like this scrumptious almond poppy seeds and blueberry cake or this superb apple, blueberry and pomegranate cake or this absolutely wonderful pineapple, berries and coconut cake.
Let’s get baking and please do let me know how you liked this pineapple and mixed berries cake.
Pineapple and mixed berries cake
- 1 large pineapple (fresh)
- 300 g organic yoghurt (10.14 floz) (full fat)
- 450 g organic flour (15.87 oz)
- 200 ml oil (6.76 floz)
- 5 large organic eggs
- 160 g sugar (5.64 oz) (unrefined/cane)
- 1 handful berries (fresh or frozen)
- 1 teaspoon baking powder
- 1 teaspoon soda bicarbonate
- 1 tablespoon cider vinegar
- 60 g demerara sugar (2.12 oz) Muscovado light
- 30 g butter (1.06 oz)
- 1 teaspoon vanilla essence (optional)
- Put on the oven and heat at 180C/350F.
- 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 1cm (1/2 inch) thick rings, remove the hard middle part and arrange it 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 centre of the pineapples rings and into the small gaps.
- Sprinkle half of the Demerara/ Muscovado sugar over the pineapple and put it in the oven for 20 mins. After 20 mins, take it out and allow it to 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 added to the flour.
- Add the egg mixture and the yoghurt to the flour and mix well with a spatula until it is well homogenized.
- Pour this mixture over the cooled pineapple, sprinkle the remainder of the Demerara sugar and place in the oven.
- Bake for about 25 minutes at 180C/350F and then increase to 190C/380F 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 the oven door ajar) and wait until it is almost cool.