- 1 + ½ cups (180g) all purpose flour (maida)
- 1 teaspoon (4g) baking powder
- ¾ cup (215g) yogurt
- ½ teaspoon (3g) baking soda
- ¾ cup (150g) castor sugar
- ½ cup (120g) vegetable oil
- 1 teaspoon (5g) Pineapple essence
- ¼ cup (60g) pineapple juice
- 2-3 tbsp (30-45ml) pineapple syrup from the pineapple can
- 1 + ½ cup (345ml) whipping cream
- 1 tsp (5g) pineapple essence
- ½ cup (100g) chopped canned pineapple chunks
- 6 fresh cherries
- Pre -heat the oven to 180 degree C and line a baking tray with parchment paper.
- In a bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
- Whisk together castor sugar and oil in a separate bowl until pale and well combined.
- Now pour the yogurt mixture into the oil and sugar mixture and mix well. Add the pineapple essence and mix.
- Sift through the flour and baking powder. Gently fold in the dry ingredients and mix until everything is well combined and there are no large flour pockets in the batter. Do not over mix at this stage.
- Transfer the batter into the baking tray and spread out evenly.
- Bake at 180C for 20 minutes or only until a skewer inserted in the center comes out clean.
- Meanwhile: add the whipping cream into a large bowl along with pineapple essence and whip using an electric mixer until stiff peaks are achieved.
- Allow the cake to cool and then transfer over to a chopping board. Brush the cake generously with the pineapple syrup reserved from the pineapple can.
- Cut the cake base into 3 inch sections length wise. Evenly spread the whipped cream on all three layers.
- Add the chopped pineapple onto 2 out of the 3 layers and then stack then on top of each other leaving the one without pineapple for the final top layer.
- Spread more whipping cream on the back and use a cake scraper to make designs on top of the pastry. Then cut into individual 2 inch pastry slices.
- Top with pineapple slices and fresh cherries.