Name: Pineapple cake with peach topping
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: Pineapple cake; 80 gram reduced-fat margarine; 1 teaspoon vanilla essence; 1 cup caster sugar; 2 eggs, at room temperature; 2 cup self-raising flour; 2/3 cup skim milk; 440 gram can crushed pineapple in juice, well drained; 1/4 cup shredded coconut, toasted, to serve; vanilla yoghurt, to serve; Peach topping; 410 gram can peach slices in light juice, drained, juice reserved; 2 teaspoon cornflour; 1/4 cup flaked almonds, toasted

Ingredients

Pineapple cake

80 gram reduced-fat margarine

1 teaspoon vanilla essence

1 cup caster sugar

2 eggs, at room temperature

2 cup self-raising flour

2/3 cup skim milk

440 gram can crushed pineapple in juice, well drained

1/4 cup shredded coconut, toasted, to serve

vanilla yoghurt, to serve

Peach topping

410 gram can peach slices in light juice, drained, juice reserved

2 teaspoon cornflour

1/4 cup flaked almonds, toasted

Method

Pineapple cake

1.Preheat oven to 180°C/160°C fan forced. Grease and line base and sides of a 22cm (base measurement) round cake pan with baking paper.

2.Using an electric mixer, beat margarine, vanilla, sugar, eggs, flour and milk in a medium bowl on low speed, until just combined. Increase speed to medium. Beat mixture for 5 minutes or until pale. Stir in pineapple. Spread mixture into prepared pan; smooth surface.

3.Bake for 40-45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack to cool.

4.Make Peach Topping using method below.

5.Spoon topping over cake; sprinkle with coconut. Serve at once with yoghurt.

Peach topping

6.Chop peaches coarsely. Place reserved juice in a small jug. Add cold water to reserved juice to make 2/3 cup. Whisk in cornflour.

7.Pour juice mixture into a small saucepan. Bring to the boil over moderately high heat. Reduce heat; simmer, stirring occasionally for 3-4 minutes or until thickened slightly. Remove from heat. Stir in peach and almonds.

To drain pineapple, place in a sieve over a bowl. Using the back of a spoon, gently press to remove juice. Reserve juice for fruit salad. Peach Topping: Makes 1 1/2 cups
Note

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Ingredients

Method

Pineapple cake

Peach topping

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