I have a soft spot for pineapple cake. It was the most popular at the bakeries in Jabalpur: a
light, eggless sponge with fresh cream and pineapple on top. I have tried to make it at home but it’s not the same. So I have made my own version, adding the pineapple to the
cake and, since I have elderflower in my garden, I have incorporated it here to lend a summery, floral note. This cake is so light and refreshing that you might find it serves far
fewer people than I say!
FOR THE CAKE
100g unsalted butter, softened, plus more for the tin
220g canned pineapple pieces, roughly chopped
200g caster sugar
100g ground almonds
100g self-raising flour
½ tsp bicarbonate of soda
3 large eggs
130g natural yogurt
2 tbsp elderflower cordial
FOR THE FILLING
300ml double cream
30g caster sugar
1 tbsp elderflower cordial elderflowers, to decorate (optional)
- Preheat the oven to 180C/160C fan/gas 4. Butter2x20cm round cake tins and line the bases with nonstick baking paper. Scatter half the pineapple over the base of one tin.
2. In a large bowl, with an electric whisk, or in a food mixer fitted with the paddle attachment, put all the cake ingredients, except the remaining pineapple, and whisk for a minute until smooth and pale. Stir in the remaining pineapple pieces.
3. Divide the batter equally between the prepared tins and bake for 35 minutes or until a skewer inserted into the sponge comes out clean. Leave to cool completely.
4. Whip the cream, sugar and elderflower cordial together in a bowl with an electric whisk until it forms soft peaks.
5. Put the cake without pineapple on top on a serving plate and spread over all of the cream. Place the second cake, pineapple side-up, on top. Scatter elderflowers over the cake and serve. This can be stored in an airtight container in the refrigerator for 3-4 days. Bring it to room temperature before serving.
NOW BUY THE BOOK
Our recipes are taken from Chetna’s Easy Baking by Chetna Makan, published by Octopus, £20. To order a copy for £17 until 26 June, go to mailshop.co.uk/books*