Pineapple Cake

Simple recipe. Bethonga is a variety of pineapple that is low acid & very sweet.

• Ready In: 50 mins
• Yields: 16 squares

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.