Pineapple and Mixed Berries Cake

By: Ramonas Cuisine from ramonascuisine.com

By: Ramonas Cuisine from ramonascuisine.com

"Enjoy this really nice pineapple and mixed berries cake with a sprinkle of cinnamon and icing sugar if you can bear more sweetness, I can! This cake was aOh, and if you like this berries cake you might also like this scrumptious almond poppy seeds and blueberry cake or this superb apple, blueberry and pomegranate cake or this absolutely wonderful pineapple, berries and coconut cake. total impromptu – a totally instantaneous idea with ingredients that I have gathered from around my kitchen there and then."

NotesResting time is optional as it might be tough to smell this and not have a tuck in ;-).
The yoghurt should definitely be half or full fat, no point cutting calories here, it is a dessert after all.
Enjoy it, it is a really delicious cake, light and it has different textures which I absolutely love. Custardy in places, airy in some and then you get the fruit texture and flavours. Delish! Mmmmm

Click here for the easy recipe

Serves10

Preparation Time15 min

Chilling Time30 min

Cooking Time1 hr 10 min

Ingredients

1 large pineapple (fresh)
300 g organic yoghurt (full fat)
450 g organic flour
200 ml oil
5 large organic eggs
160 g sugar (unrefined/cane)
1 handful berries (fresh or frozen)
1 tsp baking powder
1 tsp soda bicarbonate
1 tbps cider vinegar

Instruction

Put on the oven and heat at 180C/350F.
Butter a 28 x 28 cm tray or any oven dish that is around 28 cm and scatter the remaining butter in little knobs on the bottom of the tray.
Cut the pineapple into 1cm (1/2 inch) thick rings, remove the hard middle part and arrange on the bottom of the tray/dish. Cut a ring or two into smaller pieces to cover the bigger gaps. Put the berries in the center of the pineapples rings and into the small gaps.
Sprinkle half of the Demerara/ Muscovado sugar over the pineapple and put in the oven for 20 mins. After the 20 min take out and allow it cool slightly.
Meanwhile in a bowl, beat the eggs with a pinch of salt, sugar and gradually, while still mixing, add the oil. Beat until is all nice and fluffy. You can beat yolks and whites separately however this isn't necessary.
In a separate bowl mix the flour, baking powder and the soda bicarbonate which needs mixing with the spoon of cider vinegar and added to the flour.
Add the egg mixture and the yogurt to the flour and mix well with a spatula until is all homogenized.
Pour this mixture over the cooled pineapple, sprinkle the remainder of the Demerara sugar and place in the oven.
Bake for about 25 minutes at 180C/350F and then increase to 190C/380F and bake for another 20-25 min until is nice and golden. Turn the oven off but do not take the cake out. Instead, open slightly the oven (about 2-3 cm, maybe place a towel to help keepthe oven door ajar) and wait until it is almost cool.