FAST ED’S kitchen

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

Better Homes and Gardens (Australia) - - Food In A Flash -

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.

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