Gizzi Erskines Pineapple Cake


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So I am massive fan of Gizzi Erskine’s recipes. You will often see my blog/instagram/twitter adorned with goodies from her various books. Over the last year I have paid quite a lot of attention to her sweet sections and have been feeding everyone around me with her pies, tarts and cakes. For those of you not familiar with her work, I thoroughly recommend you google this food goddess and make yourself familiar. (I love and cook a lot from her Skinny weeks and weekend feasts book):

So from her Gizzi’s Kitchen Magic book came this little gem:

Pineapple cake with Lime-soured cream frosting.

Easy to construct, even easier to demolish. This cake should come with a Mojito and be served on a beach whilst you are having a pedicure. But as this is a mums blog,  you know really I have whipped this up whilst my small one sleeps, praying she does not wake up.

La recipe:

200g softened butter, plus extra for greasing

200g light muscovado sugar

4 large free range eggs

200g self-raising flour

1 teaspoon of baking powder, cinnamon and mixed spice (1 of each)

225g tin of crushed pineapple or finely chopped with juice

1 teaspoon of vanilla extract

zest and juice of one lime

For the lime-soured cream frosting:

200ml soured cream

Juice and zest of 1 lime, plus extra zest for decoration,

100g icing sugar

200ml double cream

The method of this cake extraordinaire:

Preheat your oven to 170c/gas 3. If you use an Aga like me, refer to the Aga cookbook. Grease and line a 20cm springform cake tin. Place the butter and sugar in a mixing bowl and beat together with an electric whisk until pale and fluffy. Add the eggs, one at a time, then sift over the flour, baking powder, cinnamon and mixed spice and stir in. Finally stir in the pineapple, vanilla extract and lime zest and juice.

 

Pour the cake mixture into the tin, pop into the oven and bake for 30 minutes. The cake is ready once you can slide a skewer into it and it comes out clean. Remove the cake from the oven and leave to cool in the tin for 15 minutes, then transfer it carefully to a wire rack to cool completely.

To make the frosting, mix together the soured cream, lime zest and juice and icing sugar. Whip the double cream and gently fold into the soured cream mixture. Ice the top of the cake thickly with the icing, and decorate with lime zest.

Now enjoy, devour and do let me know if you make it,

Ali x

 

 

 

 

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