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Natvia Spanish Pineapple Xmas Cake

Natvia Spanish Pineapple Xmas Cake by Dolores "Lola" N
PREPARATION: 35 minutes, COOKING: 30-35 minutes

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  • 8 free range organic eggs (yolks and whites separate)

  • 4 tablespoon organic wholemeal flour

  • 4 tablespoon unbleached organic white flour

  • 2 teaspoons baking powder

  • 8 tablespoon Natvia

  • Few drops of lemon juice

  • 1 teaspoon organic vanilla essence

  • 3-4 finely diced slices of fresh pineapple

  • Cup of unsweetened pineapple juice

  • 1/2 cup rum (optional)

  • 1 tub cream


  • 1.


  • 2.

    Pre-heat oven to a moderate temperature (160 degrees)

  • 3.

    Grease cake tin (I did it with 'extra virgin olive oil' and a brush)

  • 4.

    Flour the cake tin

  • 5.

    Beat the egg whites with lemon drops, added at the beginning, until very stiff.

  • 6.

    Add Natvia and keep beating the mixture.

  • 7.

    Add egg yolks one by one until mixed.

  • 8.

    Add vanilla essence

  • 9.

    Add sifted flour and mix very gently with a wooden spoon until evenly blended in mixture.

  • 10.

    Pour in cake tin and place in the pre-heated oven immediately and cook in moderate heat for 30 minutes.

  • 11.

    Check after a few minutes and if it turns brown too quickly, cover tin with foil paper to avoid burning the top.

  • 12.

    Remove from oven once thoroughly cooked and place on a rack to ensure it aerates well and does not 'deflate'.

  • 13.

    Method - FILLING

  • 14.

    Mix the pineapple juice with the rum and bring to the boil

  • 15.

    Gently simmer for about 5-6 minutes - Check for sweetness and if necessary add a few teaspoon of Natvia to taste.

  • 16.

    Let it cool.

  • 17.


  • 18.

    Cut the cake in two making 2 equal "Xmas tree" shaped pieces.'

  • 19.

    Gently pour 3/4 of the pineapple juice on the bottom part of the cake making sure it gets moist all around so no hard edges when you eat it!

  • 20.

    Beat the cream until is hard, but before it turns into butter!

  • 21.

    Spread a thin layer of cream on base of cake and place diced pineapple on top of it.

  • 22.

    Moisten the top layer of the cake with the rest of the pineapple juice.

  • 23.

    Carefully place it on top of the base and decorate with cream and/or the topping of your choice


Fresh pineapple can be substituted for 2 tins of 400 grams of pineapple in unsweetened juice -not syrup. Finely diced and liquid removed and reserved

I used a 33 cm long 'Xmas tree' shaped cake tin

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