| Prep Time | Cook Time | Cooking Method | Serving | Difficulty | Cuisine | View |
|---|---|---|---|---|---|---|
| 25 | 55 | Baking | 8 | Intermediate | Caribbean | 419 |
Rating
Overall 0 (Out Of 5) - 0 Reviews
Ingredients
Steps
Step 1
Mix the 160g of soften (not melted) butter with 110g of granulated white sugar.
Step 2
Add the egg yellow, one by one.
Step 3
Add Flour and Baking powder and avoid mixing for too long with an electric mixer. Hand mixing at this stage is the best scenario, as soon your flour is incorporated, mixing increase the likelihood of your cake collapsing on itself after baking.
Step 4
Beat your egg white to snow and add the remaining granulated sugar (40g) gradually. It will help your mixture being of a thicker consistency.
Step 5
With a spatula (no more mixing!), incorporate the snowy egg white in your cake mix, delicately.
Step 6
Add cinnamon, nutmeg, lime zest (grated skin of the lime) and vanilla extract (overall: a generous quarter of a teaspoon for each).
Caribbean add some Rhum at this stage (Amaretto, for the connoisseur).
I add some peach chunks to add more flavour to my cake.
Step 7
Melt some brown sugar with two tablespoons of syrup from the peaches can and a teaspoon of butter.
Decorate your pineapple slices at the bottom of a 10+ inches cake tin with the above mixture.
Pour your cake mix, covering all your pineapples and peach chunks.
Step 8
Bake at the bottom of your oven at 180 degrees Celsius and for 55 minutes. You can remove from the oven if you believe it is ready by the 40+ minutes mark!
No Contents in English Found
No Contents in English Found
Owner
Comments (0)
No Comment FoundPost Your Comment
You must have to login first to comment