This classic cake is a wonderful centre piece for an afternoon tea. Add pineapple juice and it will make it light and fluffy!
- 500g of Nnova Rice Vanilla Cake Premix
- 120ml of pineapple juice
- 140ml vegetable oil
- 3 eggs
For the topping:
- 1 x 425g tin pineapple slices in fruit juice, drained
- 1 can of pineapple chunks
- Glace cherries
- 8 tbsp. maple syrup
1- Add the following ingredients to 500g Nnova Rice Vanilla Cake Premix:
120ml of pineapple juice
140ml vegetable oil and 3 eggs.
2- Beat for 1 minute at low speed and 4 minutes at high speed. Add 1 can of drained pineapple chunks, mix and reserve the dough.
3- Preheat the oven to 160oC/ 325oF/ Gas mark 3. Grease a 23cm/ 9 inch round deep tin with a solid base line the base with baking paper.
For the topping, place the maple syrup into the base of the prepared tin. Arrange the pineapple rings and glace cherries in one layer over the syrup.
Spoon the reserved dough into the prepared tin and bake in the preheated oven for 45 minutes, or until well risen, firm and golden brown.
Leave to cool in the thin for 10 minutes, then carefully turn out onto a serving plate. Serve warm or cold.