Recipe

Pineapple and ginger syrup cake

Craving a taste of the tropics? Dig into this gorgeous pineapple and ginger syrup cake recipe. Sweet and gently spiced, this cake is swimming in warm, sticky syrup and topped with refreshing mint

Jul 31, 2017 12:05am
  • 15 mins preparation
  • 40 mins cooking
  • Serves 8
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This recipe first appeared in Woman's Day.
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Ingredients

  • 125 gram butter, softened
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup self-raising flour
  • 1 cup milk
  • pineapple pieces and micro mint leaves to garnish
Pineapple and ginger syrup
  • 1/2 medium pineapple, peeled, cored, thinly sliced
  • 1 cup water
  • 3/4 cup ginger marmalade
  • 1/2 cup caster sugar

Method

  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line an 18cm round cake pan.
  • 2
    In a bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well after each addition.
  • 3
    Fold in flour alternately with milk, beginning and ending with flour. Pour mixture into pan. Bake for 35-40 minutes until cooked when tested.
  • 4
    Turn hot cake onto a wire rack over a tray – the tray will catch excess syrup.
  • 5
    Pineapple and ginger syrup: Place pineapple in a saucepan with water, marmalade and sugar. Stir on medium until sugar dissolves. Increase heat to high. Boil for 15 minutes until reduced and syrupy.
  • 6
    Pour over warm syrup while cake is hot. Serve topped with pineapple pieces and micro mint leaves.

Notes

  • Canned pineapple can be used in place of fresh.

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