What do you do with leftover pineapple juice? Why, you make a pineapple juice cake, of course. The recipe produces a lovely light sponge which is soaked in pineapple, lime and chilli syrup. For those that prefer not to have a kick to their traybake, the chilli is entirely optional. Perfect for afternoon tea in the garden.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: cake, chillies, fruit cake, lime, pineapple, traybake
1tspbicarbonate of soda (baking soda)(baking soda)
100mlpineapple juice
Pineapple Lime Syrup
100mlpineapple juice
2tbspgolden caster or granulated sugar
1lime - juice and zest
½tspchilli flakesoptional
25gunsalted butter
Instructions
Turn oven on to 180℃ (160℃ fan, 350℉, Gas 4).
Cream the sugar and butter together until pale in colour with a fluffy texture.
125 g unsalted butter, 225 g golden caster sugar
Beat in the oil.
100 ml sunflower oil
Beat in the eggs, one by one. If the mixture starts to split, add a little flour as you go along, but if everything is at room temperature, you should be okay.
4 medium eggs
Sift in the flour, baking powder and bicarbonate of soda. You can either tip any bran you have left in the sieve back into the bowl or discard it. If you keep it, the sponge won't be quite as light. Gently fold the flour in until it's fully incorporated into the mixture.
300 g whole wheat flour, 2 tsp baking powder, 1 tsp bicarbonate of soda (baking soda)
Pour in the pineapple juice and carefully stir until you have a smooth batter.
100 ml pineapple juice
Scrape the mixture into a 23cm (8 inch) square silicone mould or lined cake tin. Place on the middle shelf of your preheated oven and bake for 35 to 40 minutes. The cake is done when it's brown on top and firm to the touch.
As soon as it's out of the oven, poke holes all over the cake with a skewer and pour the hot syrup over the cake. Don't worry if it feels like a lot, the cake will absorb it all.
Leave in the tin to cool completely, then cut into sixteen squares.
Pineapple Lime Syrup
Whilst the cake is baking, pour the pineapple juice into a small pan and add the sugar. Place it over a low heat and give an occasional stir until the sugar has dissolved. Add the chilli flakes, (if using) the lime juice and zest and bring to a gentle simmer.
100 ml pineapple juice, 2 tbsp golden caster or granulated sugar, 1 lime - juice and zest, ½ tsp chilli flakes
Add the butter. As soon as it's dissolved, give the syrup a good stir and turn the heat off.
25 g unsalted butter
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.