Quick & Easy

Pineapple hibiscus cakes

12 Item
1H 30M


Pineapple flowers
Lemon cream cheese frosting


1.Make pineapple flowers. Preheat oven to 120°C/250°F. Combine sugar and the water in small saucepan; stir over low heat until sugar has dissolved. Bring to the boil; boil 1 minute. Brush both sides of pineapple slices with sugar syrup. Place slices, in a single layer, on wire racks over oven trays. Dry pineapple in oven about 1 hour. Immediately remove slices from rack; carefully shape into flowers. Dry over an egg carton to maintain shape.
2.Increase oven temperature to 180°C/350°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
3.Combine oil, eggs, sifted flour, sugar and cinnamon in medium bowl; stir until combined. Stir in carrot and pineapple. Divide mixture into paper cases.
4.Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Make lemon cream cheese frosting. Beat butter, cream cheese and rind in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar. Spread frosting over cold cakes. Top cakes with pineapple flowers.

This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 40 minutes.


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