- Pineapple, Ginger & Dark Chocolate Loaf Cake.jpg (33.25 KiB) Viewed 295 times
Takes: 1½ hours + cooling time
Serves: 8
No nutritional information available.
Ingredients
- 120g unsalted butter, softened, plus extra for greasing
- 150g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 300g self-raising flour, sifted
- 150ml milk
- 435g can crushed pineapple, drained, juice reserved
For the topping:
- 100g caster sugar
- 50g glace ginger, finely chopped, plus extra to serve
- Melted dark chocolate, for drizzling
Method
1. Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Lightly grease a 900g loaf tin and line with baking paper.
2. In a large bowl, beat the butter, caster sugar and vanilla extract together using an electric mixer until pale and creamy. Beat in the eggs, one at a time. Fold in the flour, alternating with the milk. Stir in the drained crushed pineapple.
3. Transfer the mixture to the prepared tin, smoothing the surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
4. Meanwhile, stir the caster sugar and reserved pineapple juice together in a small saucepan over a low heat until the sugar has dissolved. Bring to the boil over a medium heat and boil without stirring for 5 minutes or until reduced by half and syrupey. Set aside to cool slightly, then stir in the glace ginger.
5. Use a skewer to poke holes in the top of the warm cake, then spoon over the syrup. Leave to cool completely, then drizzle with the melted chocolate and sprinkle with the extra glace ginger. Serve.
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