Saturday, 13 September 2014

Fresh Pineapple Cake

“Cookery: The Australian Way”  8th Edition Shirley Cameron, Home Economics Victoria 2011
First  Edition 1966 was reprinted 11 times
(Amazing) Photos by Mark Roper

Fresh Fruit Cake     

A moist almond cake with the flavour of fresh fruit.
Serves: 10
Cooking utensil: medium loaf pan (1 Lt)
Oven temperature: 180°C
Preparation time: 20 minutes
Cooking time: 25 minutes

Ingredients: ¼ cup (45g) brown sugar; 2 eggs; 2 tblsp (20g) plain flour; ¾ (75g) ground almonds; 1 cup (250g) pineapple, apricots or peaches, diced.
1 Set oven at 180°C. Brush or spray loaf pan with oil and line with baking powder.
2 Beat sugar and eggs until mixture is thick
3 Fold in flour and ground almonds
4 Mix 2 tblspn batter with the fruit
5 Place remaining batter in loaf pan, cover with fruit mixture
6 Bake for 25 minutes. (Cake is baked when sides shrink slightly from sides of pan and a fine skewer inserted into the cake come out slean and dry).
7 Allow cake to cool in loaf pan for a few minutes, then carefully turn onto cake cooler.
8 Gently turn right side up onto a serving dish.
Note: Will keep up to 1 week in an airtight container. Suitable for freezing up to 3 months.

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