Cookies & Cakes

Simple Bethonga Gold Pineapple Cake

These delightful, tropical-tasting squares make the perfect afternoon tea to share with friends.

Serves 8 (makes 16 squares).
Prep Time: 20 minutes.
Cooking Time: 40 minutes.

Ingredients

• 225g (1 1/2 cups) diced Bethonga Gold pineapple
• 125g (1/2 cup) natural yoghurt
• 125ml (1/2 cup) sunflower oil
• 2 eggs, lightly beaten
• 180g caster sugar
• 180g plain flour
• 1 1/2 tsp baking powder
• Icing sugar, to serve (optional)

• Preheat oven to 180˚C (350˚F/Gas 4). Grease 22cm square tin and line base with baking paper.
• Put yoghurt, oil, eggs and sugar into large bowl. Stir until smooth. Add pineapple, stir briefly. Sift in flour and baking powder and carefully fold in using large metal spoon.
• Spoon into tin, smoothing top. Bake for about 40 minutes or until golden and firm to touch, covering the top with foil if it browns too quickly. Leave in tin to cool on cooling rack.
• Once completely cool, remove cake from tin and peel off baking paper. Dust with icing sugar if liked and cut into 16 squares.