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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
Instructions
- Brush a loaf tin (26cm x 15cm) with melted butter. Sprinkle with 1 tbsp brown sugar.
- Cut pineapple rings into quarters. Arrangeslices on bottom of tin. Place a slice of kiwifruit in the centre and half circles on the sides.
- Sprinkle the rest of the brown sugar. Keep this in the refrigerat or overnight.
- 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.
- Fold in (C) in three batches and combine well. Beat in eggs, one at a time, until mixture is evenly mixed.
- 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.
- Remove cake from the mould and place on wirerack for 10 minutes. Brush the inverted cake top and sides with glaze immediately.
- Heat up to thicken (do not bring to a boil), then use immediately.
