FAST ED’S kitchen

Easy ways you can go gourmet every day for dinner and dessert!

EASY PINEAPPLE CAKE WITH ALMOND FROSTING

This super simple, all-in-one-bowl cake is a real hit with everyone. It’s deliciously light and tender, featuring good old crushed pineapple and toasted almonds.

Preparation time 15 mins Cooking time 55 mins Serves 12

400g unsalted butter, softened

1 cup caster sugar

Finely grated zest of 2 lemons

4 free-range eggs

2 tsp vanilla paste

2 cups self-raising flour

2 Tbsp potato starch or cornflour

440g can crushed pineapple

in juice

1/2 cup sour cream

2 cups icing sugar, sifted

11/2 tsp almond essence

2 Tbsp cream

Toasted almonds and dried pineapple (from health food stores and online suppliers), to garnish

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease and line a 24cm cake tin.

STEP 2 Combine 250g butter, caster sugar and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes, until very light. Beat in eggs one at a time with vanilla.

STEP 3 Sift flour and potato starch together onto a piece of baking paper. Mix pineapple and sour cream in a bowl. Lightly fold into creamed butter mixture, alternating with flour mixture, until smooth. Spoon into prepared tin. Bake for 50-55 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.

STEP 4 Meanwhile, combine the remaining butter, icing sugar and almond essence in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 5 minutes, until light. Beat in cream. Spoon onto cold cake, spreading thickly. Garnish with toasted almonds and dried pineapple slices.