Monday, December 11, 2017


Don't let this rather plain looking slice of cake fool is absolutely scrumptious. It has the most amazingly soft texture and the topping is divine. So easy to make in CC too. It is a converted AWW recipe from an 80s cookbook. I haven't baked a cake in ages and this was a great cake with which to break my baking drought. Enjoy!


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1 1/2 cups self raising flour (or use plain and add 3 tsps of baking powder)
pinch of salt
1/2 cup caster or white sugar
1 egg
1/2 cup milk
125g unsalted butter diced
1/3 cup of honey
1 can crushed pineapple
1/4 cup dessicated coconut

1. Preheat oven (fan forced) to 170 degrees. Grease and line a 20cm round deep springform cake tin.
2. Drain pineapple well in a sieve (press down with the back of a spoon to assist draining). The juice is not required for this recipe.
3.Place half of the butter (diced) in the bowl with the kneading blade. Select Speed 3 Temp 85 Time 3 min. Pause after one minute and scrape down the sides and blade. Resume.
4. Add sugar, salt, flour, milk and egg to the bowl. Select Pastry P1 Time 1 min. After 30 sec, pause and scrape down the blade and bowl. Resume.
5. Pulse the mixture for 5 sec.
6. Scoop the mixture into the prepared tin. Smooth over the top.
7. Either wipe out the bowl and blade or change to a clean bowl.
8. Place honey and remaining butter in the bowl with the kneading blade.
9. Select Speed 8 Time 1min 30sec. Pause after 30 seconds and scrape down bowl and blade. Resume.
10. Gently spread drained pineapple over the cake batter. Then carefully spread honey and butter mixture over the pineapple and sprinkle with the coconut.
11. Bake in the prepared oven for 30 to 40 mins. The cake is ready when a toothpick inserted in the middle comes out clean. Allow to cool in the tin for 10 mins before removing the ring.
12. Beautiful eaten warm.

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