Pineapple Butter Cake
Pineapple Butter Cake
A delicious afternoon tea treat that's high in Vitamin C.
Equipment
- Oven
- Cake tin
- Frying pan
Ingredients
- 115 g unsalted butter
- 330 g Aussie Frozen Fruit pineapple
- 85 g all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs plus 1 egg yolk
- 1 tsp vanilla extract
- 200 g granulated sugar
- 1 tsp grated lemon zest
Instructions
- Preheat oven to 180 degrees celsius.
- Butter a 23cm round cake pan (use baking paper in the bottom).
- In a large frying pan over medium heat, melt the butter, reserve 6 tablespoons for later. Add the frozen pineapple and cook for about 15 minutes.
- In a small bowl, mix together flour, salt and baking powder.
- In a large bowl, beat the whole eggs and egg yolks until combined.
- Add the reserved melted butter, sugar, vanilla and lemon zest.
- Stir in flour mix and pineapple.
- Spoon into prepared pan, smoothing the top.
- Bake until golden or 35 minutes.
- Transfer to a wire rack to cool in the pan for 5 minutes. Invert the cake onto the plate to remove the pan and then invert again and return to the rack to cool completely.
- Enjoy!
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