So far this year I have spent more time baking than exercising, I would say that that this is a good thing as I love baking and I’m so glad that I have continued to make time each week to bake and to grow my skills and knowledge by continuing to try new recipes and flavour combinations. My love for baking has continued to grow throughout Willey’s Weekly Bake and I think it’s a Hobbie that I will never ever give up! Willey’s Weekly Bake is a big commitment each week but I’d love to at least get to 100 bakes then I will consider where my next baking challenge will be. There are many areas of baking that I feel I am not very good at or could do with some improvement the main one being that I would love to be baking proper light, airy sourdough, but for this I think some expert tips and more time! Which in reality probably won’t be happening anytime soon due to still being at university. Back to this weeks bake!
This weeks bake is one I love but have never made myself and of course I had to mix it up a bit and add some passion fruit and lime to make it my own!
Ingredients for sauce/pineapple topping
- 2 Passionfruits
- 1 Large tin of pineapple
- 60g Salted Butter
- 60g Light soft brown sugar
Ingredients for sponge
- 2 Eggs
- 125g Butter
- 125g Caster sugar
- 1 Lime
- 175g Self Rasing flour
- 1tsp of Baking powder
- Pre heat the oven to 180 degrees Celsius, greese an 18cm cake tin with a little butter and lime with baking parchment.
- Cream together the salted butter and soft brown sugar and spread in the tin.
- Place the sliced pineapple on to the creamed butter and sugar and add the passion fruit flesh and seeds into the centre of the pineapple rings.
- Make the sponge by dreaming together the butter and caster sugar until light and fluffy, add the eggs.
- Sift in the flour and baking powder and mix until no lumps, add the zest and juice of the lime and 1tsp of pineapple juice.
- Add the sponge mix into the tin and bake in the oven for 40 minutes.
- Using a palette knife loosen the cake round the edges of the tin, place plate or cooling rack on sponge and tip upside down so the pineapple is showing.