Lime, Poppy and Pineapple Syrup Cake

From https://www.facebook.com/GoldenCircle/        

Ingredients:

125 g softened butter; ½ cup caster sugar; ¼ cup Rose's Lime Marmalade; 2 eggs, beaten; 1 ½ cups self-raising flour ; ½ cup Golden Circle Pineapple Juice or Golden Circle Pine Coconut Fruit Drink ; 2-3 Tbsp poppy seeds

Syrup:

½ cup Golden Circle Pineapple Juice or Golden Circle Pine Coconut Juice; ½ cup caster sugar

Method:

1. Preheat oven to 180°C. Grease and line a 20 cm round cake tin.

2. Cream butter and sugar until light and fluffy. Add the Rose's Lime Marmalade and beaten eggs. Fold in sifted flour alternately with the Golden Circle Pineapple Juice and lastly stir through the poppy seeds.

3. Spread the mixture into the cake tin and bake for 40-50 minutes. In a small saucepan place the syrup ingredients and bring to the boil and simmer for 1-2 minutes.

4. When cake comes out of the oven pour the hot syrup over the hot cake while still in the tin. Remove from cake tin when cool.

 

And, perfect for a picnic, Anne

Pineapple syrup

Highly recommended, this syrup is easy to make and just delicious with soda, Anne

Juice It Up! Pat Gentry with Lynne Devereux 1998 California USA

Herbal Fruit Syrups: Pineapple Rosemary

Makes 1 ½ cups

½ cup syrup; ½ cup water; zest of 1 lemon; 1/3 cup pineapple juice; 1 tblspn lemon juice; 2 or 3 sprigs rosemary

In a saucepan, combine sugar, water and zest. Bring to a boil and cook for 2 to 3 minutes. Remove from heat and stir in juice. Allow to cool slightly, then stir in herbs. Let sit for 2 hours. Strain and chill.

Recipe may be doubled or tripled and kept refrigerated.

Pineapple Syrup

The Produce Companion: From balconies to backyards, the complete guide to growing, pickling and preserving, Meredith Kirton and Mandy Sinclair 2015 Australia

 

 

Syrups and Drinks: Pineapple, Lime and Mint Syrup  

Makes 750ml (3 cups)

1 kg pineapple, peeled, cored and chopped; 230g (1 cup) caster (superfine) sugar; 250ml (1 cup) water; juice of 2 limes; 5g (1/4 cup) mint leaves, torn

1. Put the pineapple in a blender and blend until smooth, then strain into a saucepan. (Alternately, put the pineapple through a juicer)
2. Add the remaining ingredients and place over low heat, stirring until the sugar dissolves. Increase the heat to medium and cook, stirring occasionally, for 10-20 minutes until syrupy.
3. Pour the hot syrup into warm sterilised jars or bottle and seal immediately. Store in a cool, dark place for up to 3 months. Refrigerate after opening.

COOK’S NOTE: Syrups are thicker than cordials - they’re delicious on top of ice-cream or yoghurt, blended into smoothies, or swirled through cake or muffin batters.