PINEAPPLE & CHILLI DRIZZLE CAKE

INGREDIENTS

Pineapple, peeled, cored & sliced

300g

Unsalted butter, softened

120g

Billington's Golden Caster Sugar

120g

Eggs

2

Allinson's Self-Raising Flour

120g

For the syrup

Dried Chilli Flakes

1/2 tsp

Pineapple Juice

3 tbsp

Honey

3 tbsp

Lime juice, squeezed

1/2 lime

PINEAPPLE & CHILLI DRIZZLE CAKE

Directions:

Preheat the oven to 180C/160C Fan/Gas 4.

Line an 8" square baking tin with greaseproof paper and lay the pineapple slices over the base of the tin.

Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition, then fold in the flour.

Spoon the cake mixture onto the pineapple and smooth the surface. Bake in the oven for 15-20 minutes until golden in colour and springy to the touch.

For the syrup, place the chilli, pineapple juice, honey & lime juice in a small saucepan and simmer for 5-6 minutes until it has a syrupy consistency.

Remove the cake from the oven. Allow to cool slightly, then remove from the tin and cut into 8 portions. Pour the syrup over the cake to serve.

This can be served hot or cold. If serving cold, pour the syrup over the cake while it is cooling and then cut into portions.

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