This weeks spot of baking is a firm favourite with me, other than the lack of chocolate, what’s no to like? Everything in the ingredients are store cupboard stables, and so can be made all year round. Please note that I use tinned pineapple but fresh is ok to use as well.
Pineapple Semolina Cakes
- 170g Unsalted Butter
- 230g Caster sugar
- 3 Whole Eggs (large)
- 6 Egg yolks
- 185g Self raising flour
- ¾ tsp Baking powder
- ¼ tsp Salt
- 130g Semolina, course
- 300g Granulated sugar
- 2 Small tins of pineapple rings in their own juice
Pre- heat the oven to 175ºc
Grease 8 oven proof tins or dishes, I use my non-stick Yorkshire pudding tins (10cm diameter & 3cm deep)
Drain the pineapple rings & reserve the juice.
Combine the juice with the granulated sugar and bring to the boil over a medium high heat. This is to make a caramel to go in the bottom of the tins.
Being careful, test with a spoon to see the depth of colour, you don’t want anything too dark or this will make the cakes bitter. Be careful when handling hot syrups & caramels, they’re pretty unforgiving.
PSC – Preparing the tins with the pineapple & caramel
When at the required colour, divide the caramel between the 8 greased tins, then lay a pineapple ring on top.
For the batter:
Cream the butter and the caster sugar together until pale.
Gradually, one at a time add the eggs & the yolks whilst continuing to beat.
The fold in the remaining ingredients.
Divide the mix between the 8 tins and bake for 25-30 mins or until firm & risen.
PSC – Fresh out of the oven, be careful when removing from the tins, the caramel will be very hot.