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Cake butter

100 g Butter, softened, plus extra for greasing
150 g Castor sugar
2 Large eggs, lightly beaten
2.5 ml (½ tsp) Vanilla extract
125 g Cake flour
75 g Ground almonds
5 ml (1 tsp.) Baking powder
100 g Double cream Greek yoghurt
1 x 432 g can Rhodes Quality Pineapple Pieces, drained
1 x 115 g tub Rhodes Quality Granadilla Pulp
30 g Flaked almonds
250 g tub Crème fraiche, to serve


50 g Cake flour
25 g Cold butter, cut into cubes
35 g Treacle sugar


METHOD For the crumble:  
  1. Rub the butter and flour together with your fingertips until a crumbly mixture is achieved. Stir in the treacle sugar.
  2. Keep aside until needed.
  For the cake:  
  1. Heat the oven to 180˚C / 160˚C fan.
  2. Grease and line the base of a 20 cm springform cake tin.
  3. Cream the butter and sugar together until pale and fluffy, then add the vanilla and eggs, a little at a time, mixing properly after each addition.
  4. Sift together the cake flour and baking powder, then add the ground almonds to the dry mixture.
  5. Fold 15 ml (1 Tbsp.) of the dry mixture into the batter, then add the rest along with the yoghurt, alternating.
  6. Mix the Rhodes Quality Granadilla Pulp into the batter.
  7. Add half of the Rhodes Quality Pineapple Pieces to the batter and mix.
  8. Pour the batter into the prepared cake tin.
  9. Scatter the crumble onto the batter, then scatter the remaining Rhodes Quality Pineapple pieces on top of the crumble. Finally, sprinkle the flaked almonds onto the cake.
  10. Bake for 1 hour and 15 minutes or until a skewer inserted into the centre of the cake comes out clean.
  11. Cool down in the tin for about 15 minutes.
  12. Using a palette knife, gently slide the blade around the edges of the cake tin.
  13. Unclasp the springform tin, remove the baking paper.
  14. Slide cake onto a serving dish.
  15. Serve with crème fraiche.
Cooking Tip

Best served with Zola Nene’s Peach Frozen Yoghurt with Cherry Ripple as an accompaniment.


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