Considering it's the last Sunday of summer and in keeping with my 'cooking with fruit' theme that I seem to have developed lately, today I bring you pineapple and passionfruit cake. The recipe is described as a 'budget winner at just under $1 per serve' so of course it caught my eye.
It was dense, fruity and sweet and the perfect accompaniment to Sunday afternoon tea.
The wannabe-cooking-show-star in me measured out all the ingredients ready to go. I actually do this every time but I won't bore you with the photos in every post. Yes it does create more washing up but I find it much easier to cook or bake when everything is there ready to go. It's also harder to forget an ingredient when they're all measured out and waiting for their turn.
Like a lot of cake recipes, the first step in this one is to cream the butter and sugar. It's oh so much easier now that I have my beautiful stand mixer. Once the butter and sugar is creamed, at the eggs one at a time, making sure that the first one is well incorporated before adding the second.
Now it's time to gently fold through the flours, passionfruit and pineapple. Do this in two batches.
Spoon the mixture into a greased and lined loaf tin. I think my tin is smaller than the one called for in most recipes. Not to worry, I just make cupcake-sized ones with the left over mixture. Make sure you check on your cupcakes after about 15 minutes as they take less time to bake.
Bake the cake in a 160C/320F fan-forced oven for about 50 minutes or until a skewer inserted in the middle comes out clean.
Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool. I imagine this would be quite scrumptious eaten warm with a nice spread of lemon butter. Enjoy!
Recipe
Passionfruit and pineapple cake
Ingredients
- 125 g 4oz butter at room temperature
- 1 cup caster sugar
- 2 eggs at room temperature
- 1 ½ cups self-raising flour
- ⅓ cup plain flour
- 170 g 6oz can passionfruit pulp in syrup
- 225 g 8oz can pineapple pieces in natural juice, drained
Instructions
- Preheat the oven to 160C (320F) fan-forced.
- Grease and line a loaf pan with baking paper extending the paper over the sides so you can use them to lift the baked cake out of the tin.
- Using an electric mixer, beat the butter and 1 cup of sugar in a bowl until it is pale and creamy. Beat in the eggs one at a time until combined then transfer the mixture to a large bowl.
- Fold through the flours, passionfruit and pineapple in two batches until it is all just combined.
- Spoon the mixture into the prepared pan and smooth the surface with a spatula.
- Bake the cake for 50 minutes or until a skewer inserted at the centre comes out clean.
- Stand the cooked cake in the tin for 10 minutes before transferring to a wire rack to cool. It's also very good served warm.
Lorraine @ Not Quite Nigella says
I'm loving the sweet and tangy aspect of this cake-it looks moist and delicious! :D
Claire says
It was indeed.
Alisa says
This is wonderful.I followed you from the foodieblogroll and I'd love to guide readers to your site. Thanks!
Claire says
Thanks Alisa!