Pineapple & Ginger Cake

For all of those summer days where you don't find yourself lounging at the beach but still have some gloriously long hours to kill, why not delve into some tasty home-baking. Treat your friends and family and (if there's any left) why not take some over to the neighbors too!

This recipe for Pineapple & Ginger cake is an old Tessuti-family favourite from the archives. Tried and tested and enjoyed numerous times over - we highly recommend this one with a good strong coffee, the not-too-sweet flavours are a perfect pairing. Enjoy!


Pineapple & Ginger Cake

185g butter

2 tsp finely grated lemon rind

3/4 cup castor sugar

2 eggs

150g chopped crystallised ginger

1 1/2 cups plain flour, sifted 5 times

470g can crushed pineapple, well drained

3 medium apples, peeled, cored and sliced, and lightly cooked sifted icing sugar for dusting

Prepare a springform cake tin by greasing with a little butter. Heat the oven to 180*C Beat the butter, lemon rind & castor sugar until light & creamy. Add the eggs one at a time, beating after each addition. Fold in the ginger & the flour.  Spread half the mixture into the greased tin. Mix the drained pineapple & apple together, spoon over the cake mixture & spread evenly.  Cover with the rest of the cake mixture (it will spread out evenly as it cooks) & bake in the heated oven for 45-50 minutes , or until browned.  Dust with icing sugar before serving warm or cold with whipped cream.

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