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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Simple recipe. Bethonga is a variety of pineapple that is low acid & very sweet. Ingredients:
225 g bethonga gold pineapple, diced |
125 g natural yoghurt |
125 ml sunflower oil |
2 eggs, lightly beaten |
180 g caster sugar |
180 g plain flour |
1 1/2 teaspoons baking powder |
icing sugar, to serve |
Directions:
1. Preheat oven to 180°C Grease 22cm square tin and line base with baking paper.
2. Put yoghurt, oil, eggs and sugar into large bowl. Stir until smooth.
3. Add pineapple, stir briefly.
4. Sift in flour and baking powder and carefully fold in using large metal spoon.
5. Spoon into tin, smoothing top.
6. Bake for about 40 minutes or until golden and firm to touch.
7. Leave in tin to cool on cooling rack.
8. Once completely cool, remove cake from tin and peel off baking paper. Dust with icing sugar if liked and cut into 16 squares.
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