Dessert Recipes - Fresh Pineapple Gateau Recipe

Ingredients

• Oil, for greasing

• 100 g/4 oz/1/2 cup soft tub margarine

• 150 g/5 oz/2/3 cup caster (superfine) sugar

• 2 eggs

• 100 g/4 oz/1 cup self-raising flour

• 5 ml/1 tsp vanilla essence (extract)

• 1 small ripe pineapple

• 150 ml/2/3 cup double (heavy) cream

• 30 ml/2 tbsp kirsch

• 60 ml/4 tbsp apricot jam (conserve), sieved (strained) if necessary

• Halved glace (candied) cherries and angelica leaves, to decorate

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Method:

1. Grease and flour an 18 cm/7 in loose-bottomed cake tin (pan). Beat together the margarine and 100 g/4 oz/1/2 cup of the sugar until light and fluffy.

2. Beat in the eggs one at a time, beating well after each addition. Sift the flour over the surface and fold in with a metal spoon, adding the vanilla essence.

3. Turn into  the prepared tin and smooth the surface. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 30 minutes until risen and golden and the centre springs back when lightly pressed. Leave to cool slightly, then turn out on to a wire rack to cool completely.

4. Cut all the rind off the pineapple and cut the flesh into 1 cm/1/2 in slices. Cut out the thick core. Reserve three slices for the top and chop the remainder.

5. Whip the cream and kirsch with the remaining sugar until peaking. Fold in the chopped pineapple. Sandwich the cake together with this mixture. Place on a serving plate.

6. Warm the apricot jam in a saucepan and brush over the cake. Arrange the reserved pineapple slices on top and decorate with glace cherries and angelica leaves.

7. Brush any remaining jam over to glaze and chill until ready to serve.