Pineapple Cake

Cakes Creamy to Fruity 2007, Germany, publ. by Ungen

Pineapple Cake

For the cake: 250g softened butter; 200g sugar; 5 eggs; 300g flour; 1 tsp baking powder

For the topping: 2 tins pineapple slices

For the pineapple cream: 4 tblsp custard powder; 500ml pineapple juice

In addition: baking powder; fine breadcrumbs

Preparation:

For the cake, beat butter and sugar in a mixer until creamy. Gradually add the eggs. Mix the flour and baking powder, sift over the butter-egg mixture and stir in. Pour the mixture into a springform tin lined with baking paper and sprinkle with a few breadcrumbs.

Bake in an oven preheated to 175⁰C for about 30 minutes. Then remove from the oven and allow to cool.

For the pineapple cream, mix the custard powder with a little cold pineapple juice. Bring the rest of the pineapple juice to the boil in a saucepan and remove from the heat. Stir in the custard powder mixture and once again briefly bring to the boil.

Encircle the cake with the springform tin ring and spread the cooled pineapple cream on the top of the cake. Allow cake to set and then serve.

I sprinkled some cinnamon sugar on top as the custard wasn't such a good look, but it was delicious, Anne