This is such a delicious and soft cake. It’s absolutely perfect for afternoon tea, or even for an indulgent breakfast… toasted with a little strawberry jam! 🙂
- 1 pot Plain Greek Yoghurt
- 2 pots Caster Sugar
- 3 pots Plain Flour
- 1/3 pot Vegetable Oil
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 tsp. Vanilla Bean Paste
- 3 Medium Eggs
- Zest of 1 Clementine
- Baking Honey
- Pineapple (fresh slices)
- Pre-heat the oven: 180 deg. C
- Slice your pineapple to the shape you require.
- Prepare your cake batter (see below).
- Assemble the cake (see below).
- Bake your cake until golden / until a skewer will come out clean from the cake.
- Leave to cool before removing the cake from its tin. Place a flat plate on the top of the cake tin, and turn it all upside down so that you remove the cake from the tin, pineapple side up… aka upside down!! :p
- Serve up and enjoy. Serving Tip: Vanilla ice-cream, sprinkled with desiccated coconut, or coconut shavings. This will turn the cake creation into a full-blown dessert!
- Blend together the yoghurt, caster sugar and flour until mixed through.
- Add the baking powder, salt and vanilla.
- Add the oil and lightly beaten egg.
Assembling the Cake:
- Squeeze a lot of honey (suitable for baking) in the base of your cake tin and warm in the oven for approx. 2 minutes (be careful you don’t burn the honey).
- Remove the cake tin from the oven and cover the honey base with your fresh pineapple. Sprinkle some cinnamon and the clementine zest over the pineapple layer. Warm in the oven for a few minutes again.
- Remove the cake tin once again from the oven and gently transfer your cake mix into the tin.
- Bake until golden.