• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Topping:
  • 3 slices canned pineapple rings, drained (reserve syrup)
  • 1 kiwifruit, sliced into rounds
  • 25g butter, melted
  • 2 tbsp brown sugar
  • Cake(A):
  • 125g butter
  • 160g sugar
  • 1 tsp orange rind
  • 1/2 tsp vanilla essence
  • (B) Mix together in a measuring cup:
  • 75ml uht milk
  • 1 tbsp cointreau (orange liqueur), or 1/2 tsp orange essence
  • (C) Sift:
  • 175g superfine flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • Glaze (mix together):
  • 6 tbsp pineapple syrup
  • 1 tbsp cornflour
  • 1/2 tsp agar-agar powder


  1. Brush a loaf tin (26cm x 15cm) with melted butter. Sprinkle with 1 tbsp brown sugar.
  2. Cut pineapple rings into quarters. Arrangeslices on bottom of tin. Place a slice of kiwifruit in the centre and half circles on the sides.
  3. Sprinkle the rest of the brown sugar. Keep this in the refrigerat or overnight.
  4. Cream (A) until light and fluffy. Drip in (B) gradually then scrape the mixing bowl with a spatula and continue to cream till mixture is fluffy.
  5. Fold in (C) in three batches and combine well. Beat in eggs, one at a time, until mixture is evenly mixed.
  6. Pour batter into prepared loaf tin. Bake in a preheated oven at 170°C for 45 minutes or until cake is cooked through when tested with a skewer.
  7. Remove cake from the mould and place on wirerack for 10 minutes. Brush the inverted cake top and sides with glaze immediately.
  8. Heat up to thicken (do not bring to a boil), then use immediately.

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