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Pineapple cake with sweet chilli drizzle icing

Prep time less than 30 mins
Cook time less than 30 mins
Makes 1
Dietary Vegetarian
by Lesley Waters

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. To make the cake, line a small baking tray with greased baking parchment

  3. Place the butter, sugar and egg into a food processor and blend together.

  4. Add the self-raising flour and baking powder and blend again to make a cake batter. Use a spatula to transfer the mixture into the lined baking tray.

  5. Place the pineapple slices on top and sprinkle over the extra caster sugar.

  6. Place in the oven and bake for 12 minutes, or until cooked through and golden.

  7. To make the sweet chilli drizzle icing, place the honey, lime juice and chilli into a frying pan over a medium heat. Simmer the mixture for five minutes, until thickened to a syrup.

  8. To serve, place the cake on a large plate and drizzle over the sweet chilli drizzle icing.

Ingredients

For the cake

  • 225g/8oz unsalted butter, plus extra for greasing
  • 225g/8oz caster sugar
  • 1 free-range egg
  • 225g/8oz self-raising flour
  • 1 tsp baking powder
  • 4 thin slices fresh pineapple
  • 25g/1oz caster sugar, for sprinkling

For the sweet chilli drizzle icing

  • 50ml/2fl oz runny honey
  • 1 lime, juice only
  • 1 large green chilli, seeds removed and finely chopped

Shopping List

Pineapple cake with sweet chilli drizzle icing

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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