Pineapple compote
- Fresh Pineapple cubes – 100 gm
- Caster Sugar – 60 gm
- Cardamom powder – 3 gm
- Lime juice – 5 ml
Pineapple Lime cake
- Butter – 105 gm
- Caster Sugar – 100 gm
- Egg – 1
- Egg yolks – 2
- Flour – 120 gm
- Baking powder – 4 gm
- Salt – 2.5 gm
- Lime Zest – 1
- Milk – 60 ml
- Lime juice – 30 ml
- Pineapple compote – 75 gm
Lime cream
- Lime juice – 30 ml
- Condensed milk – 200 gm
- Egg yolks – 2
Cream cheese frosting
- Butter – 38 gm
- Icing sugar – 30 gm
- Salt – a tiny pinch
- Cream cheese – 75 gm
- Lime zest – 1 + extra for garnish
Method
Step 1: Prepare compote
Cook the pineapple with all except lime juice in a sauce pan in a medium to low flame. Once it reduced and drying up, add lime juice and remove from flame. Allow to cool down. Use 75 gm of the compote while mixing the cake batter
Step 2: Bake cake
Butter and line a 6 inch round tin or a loaf tin
Beat butter, sugar and lemon zest till fluffy. Add in egg and yolk. Beat the batter after each addition. Add in the sifted dry ingredients (Flour, Baking powder and Salt), Milk and lemon juice. Gently fold in till it is incorporated. You can fold in the pineapple compote at this moment and transfer the batter to prepared tin
Keep this tin in chiller for 30 minutes to 1 hour
Preheat oven at 150 deg Celsius for 10 minutes and transfer the cake to oven
Bake for 35 – 40 minutes.
Step 3 : Prepare lime cream
While the cake is baking, whisk all ingredients mentioned under Lime cream and keep aside.
Once the cake is baked, Pour the lime cream over the cake.
Bake for another 10 minutes till the top later is set. Allow the cake to cool down completely.
Step 4: Prepare the cream cheese frosting.
Whisk butter, sugar , zest and salt till fluffy. Add cream cheese whisk till blended (Do not over do). Add this to the butter sugar fix and whisk for few seconds.
Step 5: Ice and decorate the cake
Spread the icing over the chilled cake. Garnish the cake with the remaining compote and zest
Recipe : Chefs bake off , Lavonne Academy
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