Sticky Pineapple Sponge
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
1
- Ingredients
- 4 Tbsps honey
- 1 Tbsp butter
- 6 canned Pineapple (rings)
- 7 ratafia Biscuit
- ½ cup butter
- ½ cup caster sugar
- ⅔ cup self-rising flour
- 1 tsp Baking powder
- 1 tsp vanilla extract
- 2 eggs
- milk (if needed)
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" round cake tin and line the base with non-stick baking paper.
2.
Heat the honey and butter gently until just melted. Stir to combine and pour onto the base of the cake tin. Arrange the pineapple rings on top, then place a ratafia in the centre of each ring.
3.
Place the remaining ingredients in a mixing bowl and, using an electric whisk, beat to a soft dropping consistency; if the mixture is too stiff add a little milk.
4.
Spoon into the tin and smooth level. Bake for about 35 minutes until risen and golden. Cool in the tin for 5 minutes, then invert onto a serving plate.
