May 11, 2014


250 ml golden syrup
1 chilli pepper, finely chopped
zest of 1 lime
250 g soft butter
250 g sugar
4 eggs
225 g plain flour
2 tsp. baking powder
450 g canned pineapple rings
+ a bit pineapple juice

1. Preheat the oven to 180 degrees Celsius. Grease a 23 cm cake tin.
2. Heat the syrup, lime zest and chili for a little while on a medium heat. Pour half of the syrup in the cake tin, even it out. Place pineapple rings on the bottom of the tin.
3. Whip the butter with sugar till light and fluffy, add eggs one by one.
4. Fold in flour, baking powder and juice so that the dough is nice and even.  Chop the left-over pineapples and add the dough.
5. Carefully pour the dough over the pineapple rings and syrup.
6. Bake for 45-50 min till golden brown.
7. Let it rest in the tin for 10 min, then turn it out on a plate.
8. Warm up the left-over syrup and pour over the cake. Serve warm or at the room temperature.


P.S. And I am back again.. sorry for my absence.. but i am back with super easy recipe, that you can do with any fruit you like.. and to be honest.. it is a buttery goodness!!!!!!!

Enjoy, k.

recipe from “Kūkas” by M. Neri


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