September 17, 2019

Pineapple cake

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Pineapple cake

Moist, pineapple cake sponge with white chocolate ganache frosting and fresh pineapples
Print Recipe
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Servings 2 pound cake

Ingredients
  

For the pineapple cake

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 cup sugar
  • 60 g butter
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp pineapple essence

For the frosting

  • 150 g whipping cream
  • 50 g white chocolate
  • 50 g fresh cream
  • 1/2 tsp pineapple essence

For the white chocolate drip

  • 60 g white chocolte
  • 20 g fresh cream

For assembling

  • 1 tin cooked, sweetened pineapples

Instructions
 

For the cake

  • In a saucepan, heat together butter and milk on medium flame until it just comes to a boil. Keep it aside to cool a bit
  • In a bowl, add in your eggs and sugar, and beat them together using a hand mixer, until light and fluffy. add in your pineapple essence
  • Sift in your flour and baking powder, and fold it in until well combined.
  • Add in the butter and milk mixture, and mix well. 
  • Roughly divide the batter into 2 greased and lined cake tins of 6-inches, or one cake tin of 8 or 9 inches. 
  • Bake in a preheated oven at 180C for 25-30 minutes, or until a toothpick inserted comes out clean
  • Cool the cake completely in the cake tin before demoulding.

For the frosting

  • In a microwave-safe bowl, melt together your white chocolate and fresh cream in 30-second gaps, until its all melted and combined. Keep this white chocolate ganache aside
  • In a separate large bowl, whip your whipping cream using your hand mixer, until still peaks form.
  • Add in your white chocolate ganache and pineapple essence, and whip again until stiff peaks form. 
  • Keep the frosting in the chiller until use. 

For the white chocolate drip

  • In a microwave-safe bowl, melt together your white chocolate and fresh cream in 30-second gaps, until its all melted and combined. (the same procedure as before, just different ratios)
  • Cool it completely at room temperature (COMPLETELY), before dripping on to your cake.

Notes

*while assembling the cake, you can add chopped pieces of tin pineapple in between your layers, after adding your layer of frosting

This pineapple cake is made with the easiest pineapple cake recipe, that comes together in one bowl, and has small pineapple pieces in every bite! It’s the most versatile, perfectly balanced cake!

It’s finished with a watercolor yellow look, with a white chocolate drip, and a few pearls on top. The recipe for the cake, frosting and white chocolate drip can be found below, and you can get creative with your decorations!

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