Chetna Makan's Pineapple Elderflower Cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s Pineapple Elderflower Cake recipe By You Magazine - June 12, 2022 I have a soft spot for pineapple cake. It was the most popular at the bakeries in Jabalpur: a light, eggless sponge with fresh cream and pineapple on top. I have tried to make it at home but it’s not the same. So I have made my own version, adding the pineapple to the cake and, since I have elderflower in my garden, I have incorporated it here to lend a summery, floral note. This cake is so light and refreshing that you might find it serves far fewer people than I say! Nassima Rothacker SERVES 8-10 FOR THE CAKE 100g unsalted butter, softened, plus more for the tin 220g canned pineapple pieces, roughly chopped 200g caster sugar 100g ground almonds 100g self-raising flour ½ tsp bicarbonate of soda 3 large eggs 130g natural yogurt 2 tbsp elderflower cordial FOR THE FILLING 300ml double cream 30g caster sugar 1 tbsp elderflower cordial elderflowers, to decorate (optional) Preheat the oven to 180C/160C fan/gas 4. Butter2x20cm round cake tins and line the bases with nonstick baking paper. Scatter half the pineapple over the base of one tin. 2. In a large bowl, with an electric whisk, or in a food mixer fitted with the paddle attachment, put all the cake ingredients, except the remaining pineapple, and whisk for a minute until smooth and pale. Stir in the remaining pineapple pieces. 3. Divide the batter equally between the prepared tins and bake for 35 minutes or until a skewer inserted into the sponge comes out clean. Leave to cool completely. 4. Whip the cream, sugar and elderflower cordial together in a bowl with an electric whisk until it forms soft peaks. 5. Put the cake without pineapple on top on a serving plate and spread over all of the cream. Place the second cake, pineapple side-up, on top. Scatter elderflowers over the cake and serve. This can be stored in an airtight container in the refrigerator for 3-4 days. Bring it to room temperature before serving. NOW BUY THE BOOK Our recipes are taken from Chetna’s Easy Baking by Chetna Makan, published by Octopus, £20. To order a copy for £17 until 26 June, go to mailshop.co.uk/books* RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved