Prep Time: 10 minutes. Bake Time: 30-40 minutes. Makes: 1 Loaf
Pineapple loaf cake is perfect for this time of year to bring a bit more sunshine back into your life…Now that summer is ending and days are getting cooler that doesn’t mean you have to stop the cocktails, fruity bakes and summery flavours!
With The Great British Bake Off back on our screens for another season, it’s even more exciting to get in the kitchen and create more fun and tasty bakes! We loved the technical challenge of the pineapple upside down cakes they made yesterday and wanted to share our take on these similar flavours. Our pineapple loaf cake is easy to make and everyone will love it!
-250g plain flour
-2 eggs- substitutes available on Android and iOS.
-200g fruit sugar
-1tsp bicarbonate of soda
-1 whole pineapple/ 435g tinned pineapple
-1tbsp raspberry jam
-Chocolate shavings/ desiccated coconut
1) Start off by pre-heating the oven to gas mark 4/ 350F/ 180C and grease a loaf tin with a little butter/oil (you can also line the tin with greaseproof paper if you prefer) Please note the size of the tin should be approximately 18.5cm x 11.5cm and 6.5cm.
2) Next prepare the pineapple. If using fresh pineapple, cut carefully and make sure you have small pieces that will mix well with the cake batter- if you have extra juice from the pineapple, keep this too as this will help the cake stay moist. You can make the pieces as small as you wish. If using tinned pineapple empty into a bowl and, using a fork breakdown the pieces a little more.
3) In another large bowl whisk together the sugar and eggs (one at a time) until you have a creamy mixture.
4) Then sieve in the dry ingredients such as the flour and bicarbonate of soda and mix well. When your mixture is combined well, add in the pineapple so that that it is all mixed through thoroughly. If your mixture is too wet, then add in a little more flour, you should have a smooth mixture as your cake batter.
5) Once the mixture is ready, pour it into the prepared baking tin and place in the oven. Bake for approximately 30-40 minutes or until well risen and golden brown. To check if your cake is cooked place a blunt knife through the centre and if it comes out clean then it is cooked.
6) While the cake is cooling you can prepare the toppings- if using chocolate you can grate your desired amount or you can even make chocolate shavings. If using coconut, desiccated coconut is best as it is easy to sprinkle!
7) Once the cake is ready let it cool. Once cooled removed from the tin and spread on a thick layer of jam on the top (you can also slice the loaf in half and add another layer of jam in between if you wish!) then sprinkle over either the chocolate or the coconut on top of the jam! Slice and then enjoy!
We hope you enjoy this cake, find it as tasty and find that it has that lovely tropical flavour! Summer isn’t over yet!