CookEat Recipe
Coffee and Pineapple Cake with Mint
A gently coffee-flavoured cream cake with pineapple pieces, cut into pieces and finished with fresh mint. Makes eight dessert portions.
Method
Steps
Step 1
Allow 30 minutes preparation, 45–50 minutes baking and 35 minutes cooling. Heat the oven to 175°C conventional / 155°C fan. Line a 23 × 18 cm metal baking tin, at least 5 cm deep. Soften the butter; weigh beaten egg without shells. Use liquid dairy cream with 35% fat.
Step 2
Dissolve 4 g instant soluble coffee in 20 ml gently warmed cream. Stir in the remaining 100 ml cream and cool to room temperature. Do not use ground coffee beans. Peel and core the pineapple, weigh 200 g flesh, dice into 1 cm pieces and blot dry.
Step 3
Wash the mint and pat dry. Chop 2 g leaves finely for the batter and reserve 3 g small leaves for serving. Beat butter and sugar for 3–4 minutes, then beat in the egg gradually.
Step 4
Mix flour and baking powder. Fold into the butter mixture in two additions, alternating with all the coffee cream. Fold in 140 g pineapple and the 2 g chopped mint. Spread in the lined tin and distribute the remaining 60 g pineapple over the surface, pressing it halfway into the batter.
Step 5
Bake for 45–50 minutes until risen, golden and resilient in the centre. A skewer inserted through cake away from fruit must show no wet batter. If needed extend in 5-minute intervals, loosely shielding the top with foil if it browns early.
Step 6
Cool in the tin for 20 minutes, then lift onto a rack for 15 minutes before cutting into eight pieces. Divide the reserved 3 g mint leaves over the tops immediately before serving.
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