Pineapple Cake

A cake with a fresh taste, Pineapple Cake is easy to make. Serve it with coffee.

7-

4 oz. plus

1 teaspoon butter

8 oz. plus

1 tablespoon flour

2 teaspoons baking powder

4 oz. sugar

2 eggs

1 medium-sized fresh pineapple, peeled, cored, chopped and with the juice reserved

3 oz. butter

12 oz. icing sugar

1 teaspoon salt

1 ½ teaspoons vanilla essence

1 oz. dark cooking chocolate, grated

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

With the teaspoon of butter, grease a 7-inch square cake tin. Sprinkle the tablespoon of flour over the bottom and sides of the tin, tipping and rotating the holding the pineapple on its side, cut it into fairly thick slices, crosswise. tin to distribute the flour evenly. Knock out any excess flour. Set aside.

Sift the remaining flour and the baking. powder into a medium-sized mixing bowl.

In another medium-sized mixing bowl, beat the remaining butter with a wooden spoon until it is soft and creamy. Add the sugar and cream it with the butter until the mixture is light and fluffy. Beat in the eggs, one at a time, with a tablespoon of the flour mixture.

Using a metal spoon, fold in the remaining flour mixture. Stir half of the pineapple pieces into the cake batter.

Spoon the batter into the prepared cake tin and smooth the top with a table knife or the back of a spoon.

Place the tin in the oven and bake.the cake for 1 to l hours or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven. Run a knife around the edge of the cake and turn it out on to a wire rack to cool completely.

Meanwhile, make the filling. In a medium-sized mixing bowl, beat the butter with a wooden spoon until it is soft and creamy. Stir in the icing sugar and beat the mixture well until it is light and fluffy. Beat in the salt, vanilla essence, grated chocolate and the remaining pineapple and the juice.

Using a long sharp knife, cut the cake into three layers. Place the base of the Pineapple Bavarian Cream makes a splendid dessert for a dinner party. It can be decorated with more pineapple or with cream piped around the edge. cake on a serving dish and spread it with half of the buttercream. Place the next layer on top and spread it with the remaining buttercream. Cover with the remaining layer of cake.

Serve immediately or store the cake in an airtight tin.

Pineapple Cheesecake

Ricotta cheese, shortbread biscuits , allspice and pineapple combine to make Pineapple Cheesecake a delectable dessert or coffee-time treat.

4 oz. plus

1 teaspoon butter

8 oz. crushed shortbread biscuits

2 tablespoons castor sugar

½ teaspoon ground allspice

2{ lb. ricotta cheese

2 oz. castor sugar

2 tablespoons flour

½ teaspoon vanilla essence very finely grated rind of

2 small lemons

½ teaspoon ground allspice

3 egg yolks

1 large fresh pineapple, peeled, cored and very finely chopped

6 walnut halves

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Using the teaspoon of butter, lightly grease a 9-inch loose-bottomed cake tin. Set it aside.

In a medium-sized saucepan, melt the remaining butter over moderate heat.

Remove the pan from the heat and add the crushed biscuits , sugar and allspice. Beat the mixture with a wooden spoon until the biscuit crumbs are thoroughly coated with the melted butter.

Spoon the mixture into the prepared cake tin. Using the back of the spoon or your fingers, press the mixture down so that it evenly lines the bottom of the tin. Set aside.

To make the filling, place the ricotta cheese in a large fine wire strainer held over a medium-sized mixing bowl. Using the back of a wooden spoon, rub the cheese through the strainer. Add the sugar, flour, vanilla essence, lemon rind and allspice. Beat the mixture with the wooden spoon until it is well blended. Beat in the egg yolks, one at a time, beating until the mixture is smooth.

Spoon half of the filling over the biscuit base. Using a flat-bladed knife or the back of the spoon, spread the filling evenly over the base. Spoon over the chopped pineapple and spread it over the filling. Spoon over the remaining ricotta filling and smooth it over the pineapple to cover it completely.

Place the tin in the centre of the oven and bake the cheesecake for 20 minutes.

Remove the cheesecake from the oven and arrange the walnuts decoratively over the top.

Return the cheesecake to the oven and bake for a further 10 to 15 minutes or until the filling is firm.

Remove the cheesecake from the oven and set it aside to cool completely. Then lift off the sides of the tin. Very carefully slide the cheesecake off the base of the tin on to a chilled serving plate.

Place the cheesecake in the refrigerator and chill it for at least 1 hour before serving.

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