Pineapple cake recipe

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  • Serves 4-6
  • 10mins to prepare and 50-55mins to cook, plus 5mins for cooling
  • 470 calories / serving
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pineapple cake (h)

Pre-heat the oven to 190°C/375°F/Gas Mark 5. Grease and line an 8 inch cake tin.

In a large mixing bowl, beat together all the ingredients apart from the pineapple and the jam, using an electric hand-held whisk for 2 minutes until smooth.

Lightly mash the pineapples in a bowl and strain the juice away. Fold the pineapple into the cake batter and spoon the batter into the prepared cake tin.

Bake for 35-45 minutes until a cake tester comes out clean from the centre of the cake when inserted. Remove from the oven when ready and allow it to sit in the tin for 5 minutes before turning out onto a wire rack.

Once cool, brush the top of the cake with the warmed apricot jam and allow to dry and glaze before serving. 

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  • Ingredients

  • 150g unsalted butter, softened
  • 150g caster sugar
  • 150g self-raising flour, sifted
  • 3 large eggs, beaten
  • 1tsp vanilla extract
  • 200g pineapple, from a can and drained
  • 2tbsp apricot jam, warmed
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  • Energy 1980kj 470kcal 24%
  • Fat 25g 36%
  • Saturates 14g 70%
  • Sugars 40g 44%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 58.6g Protein 7.2g Fibre 1.3g

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