Pineapple Cream Cake

Servings:
8-10
Preparation Time:
Cooking Time:

Ingredients

  • 1 1/2 cups plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup Del Monte Pomace Olive Oil
  • 1 cup vanilla or plain sugar
  • 2 eggs
  • 100ml buttermilk
  • Juice of 1 lime
  • 1 tsp pure vanilla extract
  • 1 tsp pineapple essence

Filling & Icing

  • 400ml cream
  • 1/4-12 cup powdered sugar
  • 1/2 tsp pineapple essence
  • 1 tin Del Monte Pineapple slices, drained well & chopped (Chop one slice a little bigger for the top, and reserve)

Method

  1. Grease and flour the sides of a 8″ ring tin, or a 6″ round tin. Line the bottom and sides.
  2. Preheat the oven to 170O C.
  3. Sift the flour with the baking powder, baking soda and salt. Keep is aside.
  4. Cream the butter, olive oil and sugar.
  5. Beat in eggs one at a time, followed by the vanilla extract, lime juice and pineapple essence.
  6. Add the flour and buttermilk very gently and alternately in three lots.
  7. Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.
  8. Cool completely, then cut into 3 horizontal slices.

Photographs and Recipe courtesy of Deeba Rajpal.

Deeba’s current obsession is baking with fruit, exploring new ingredients like beets, alternative flours, gluten free foods etc. She enjoys food styling, food photography, recipe development and cookbook/product reviews. She also contributes to various publications on freelance basis, do cookbook and product reviews and sometimes carries out recipe testing on request.

Passionate About Baking is a food blog about baking, cooking, photography, food trends, cuisines and cultures. It’s mainly about ‘Doing Food From Scratch’.

For more scrumptious recipes, visit her blog http://www.passionateaboutbaking.com/