Five Ingredient Pineapple Cake
A simple five ingredient traybake with a tropical twist.
Ingredients
240 g plain flour, sifted
2 tsp baking powder
340 g caster sugar
425 g tinned pineapple slices, juice reserved
2 eggs, beaten
Instructions
STEP 1/2
Preheat the oven to 180ºC.
Grease a traybake tin and line with parchment paper.
Reserve the juice from the pineapple slices.
Cut five pineapple rings in half and arrange them in the base of the tin.
Roughly chop the rest of the pineapple and set aside.
STEP 2/2
Fit the K-Beater.
Add flour, baking powder and caster sugar into the Appliance bowl.
Mix until combined for 10 seconds on speed Min.
Add beaten eggs, chopped pineapple and 2 tbsp of pineapple juice from the tin.
Mix until combined for 40 seconds, speed 3.
Tip: Start on speed 2 and gradually increase speed.
Transfer the mixture into the tin.
Bake until a skewer inserted comes out clean, for 25-30 minutes at 180ºC.
Remove from the oven and let cool.
To serve
Use any leftover pineapple juice to drizzle over the sponge before serving.
This is delicious served as it is, or add cream cheese frosting or whipped cream as an optional extra.
Five Ingredient Pineapple Cake
A simple five ingredient traybake with a tropical twist.
Ingredients
240 g plain flour, sifted
2 tsp baking powder
340 g caster sugar
425 g tinned pineapple slices, juice reserved
2 eggs, beaten
Instructions
STEP 1/2
Preheat the oven to 180ºC.
Grease a traybake tin and line with parchment paper.
Reserve the juice from the pineapple slices.
Cut five pineapple rings in half and arrange them in the base of the tin.
Roughly chop the rest of the pineapple and set aside.
STEP 2/2
Fit the K-Beater.
Add flour, baking powder and caster sugar into the Appliance bowl.
Mix until combined for 10 seconds on speed Min.
Add beaten eggs, chopped pineapple and 2 tbsp of pineapple juice from the tin.
Mix until combined for 40 seconds, speed 3.
Tip: Start on speed 2 and gradually increase speed.
Transfer the mixture into the tin.
Bake until a skewer inserted comes out clean, for 25-30 minutes at 180ºC.
Remove from the oven and let cool.
To serve
Use any leftover pineapple juice to drizzle over the sponge before serving.