Pineapple Yoghurt Cake

Name: Pineapple Yogurt Cake
Total time: 3000 s
Yield: 8 Servings
Cuisine: British
Ingredients: 1 can (440 g) Pineapple Slices in Juice *about 8 slices, drained; Icing Sugar for dusting *optional; 1 cup Greek Yogurt *read ‘Step 4’; 3/4 cup Caster Sugar; 3 Eggs *read ‘Step 4’; 1/4 teaspoon Salt; 1/4 cup Oil *I used Sunflower Oil; of 1/2 Lemon Zest *finely grated; of 1/2 Lemon Juice *about 2 tablespoons; 1 cup Self-Raising Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a variation of my ‘Simple Yoghurt & Lemon Cake’. I added canned Pineapple to it. As I used more Yoghurt for this cake, it is very moist and has cheesecake-like texture. This cake is easy to make, and a regular size tin of Pineapple Slices is enough for the cake, but you could add more. Fresh Pineapple would be amazing.

Hiroko Liston @hirokoliston

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Ingredients

50 minutes

8 Servings

1 can (440 g)Pineapple Slices in Juice *about 8 slices, drained
Icing Sugar for dusting *optional
Cake Batter
1 cupGreek Yoghurt *read ‘Step 4’
3/4 cupCaster Sugar
3Eggs *read ‘Step 4’
1/4 teaspoonSalt
1/4 cupOil *I used Sunflower Oil
Zest of 1/2 Lemon *finely grated
Juice of 1/2 Lemon *about 2 tablespoons
1 cupSelf-Raising Flour

Saved

Steps

50 minutes

1

Preheat oven to 170℃. Line the base and sides of a cake tin with baking paper. *Note: Please use 20cm to 23cm round cake tin or similar size tin.

Simple Yoghurt & Lemon Cake
2

Drain Pineapple Slices, tear OR cut 3-4 slices into bite-size pieces that will be arranged on top of the cake, then tear OR cut remaining slices into small pieces that will be mixed with the batter.
3

*Note: It is your choice to mix all Pineapple pieces with the batter. If you use already chopped Pineapple pieces, that could be better.
4

Place all the Cake Batter ingredients in a mixing bowl and beat until thick and smooth. *Note: If you used the ingredients that were cold, the cake would take much longer time to cook. I recommend to warm the batter to the room temperature in the microwave.
5

Add the small pieces of Pineapple to the cake batter, mix to combine, and pour into the cake tin. Arrange the bite-size Pineapple pieces on top.
6

Bake in preheated oven for 40 to 50 minutes OR until cooked through. If it takes longer time to cook and the cake is turning too dark, cover with a sheet of foil. When cooked, carefully transfer to a wire rack and cool. I recommend to chill this cake in the fridge, but you can enjoy it warm. *Note: I dusted the cake with Icing Sugar.