Pineapple is one of my favourite fruits. It’s sweet, a little bit tart and what better way to celebrate the sunshine of spring than with a tropical pineapple teacake!
Tropical Pineapple Teacake
Recipe taken and adapted from Woman’s Day, 27 August 1973.
Ingredients: 2 tablespoons butter; 3oz. sugar; 1 egg; 1 1/2 cups self-raising flour; 1/4 teaspoon cinnamon; 5 tablespoons milk; 1 can of pineapple pieces (drained), 1 tablespoon melted honey.
Cream butter and sugar till light and fluffy. Add egg and beat well. Sift flour and cinnamon, fold into mixture alternatively with milk. Place mixture in a well greased 8 inch tin (I used one slightly smaller). Smooth top and lay pineapple pieces on top of mixture. Sprinkle pineapple with about 2 teaspoons of sugar. Bake in moderate oven (approx. 170ºC in a fan-forced) for about 30 minutes. Remove from tin and while still warm, brush all over with honey.
Perfect for a sunny afternoon tea!