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Natvia Spanish Pineapple Xmas Cake by Dolores "Lola" N
PREPARATION: 35 minutes, COOKING: 30-35 minutes
Made with love and Natvia! This is the cutest Pineapple cake you would have come across. Try it and make your loved ones happy!... Read more.
Pre-heat oven to a moderate temperature (160 degrees)
Grease cake tin (I did it with 'extra virgin olive oil' and a brush)
Flour the cake tin
Beat the egg whites with lemon drops, added at the beginning, until very stiff.
Add Natvia and keep beating the mixture.
Add egg yolks one by one until mixed.
Add vanilla essence
Add sifted flour and mix very gently with a wooden spoon until evenly blended in mixture.
Pour in cake tin and place in the pre-heated oven immediately and cook in moderate heat for 30 minutes.
Check after a few minutes and if it turns brown too quickly, cover tin with foil paper to avoid burning the top.
Remove from oven once thoroughly cooked and place on a rack to ensure it aerates well and does not 'deflate'.
Method - FILLING
Mix the pineapple juice with the rum and bring to the boil
Gently simmer for about 5-6 minutes - Check for sweetness and if necessary add a few teaspoon of Natvia to taste.
Let it cool.
Cut the cake in two making 2 equal "Xmas tree" shaped pieces.'
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!
Beat the cream until is hard, but before it turns into butter!
Spread a thin layer of cream on base of cake and place diced pineapple on top of it.
Moisten the top layer of the cake with the rest of the pineapple juice.
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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