Name: Pineapple hibiscus cakes
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: Pineapple flowers; 1 tablespoon caster (superfine) sugar; 1 tablespoon water; 12 wafer thin slices fresh pineapple; 1/2 cup (125ml) vegetable oil; 3 eggs, beaten lightly; 1 1/2 cup (225g) self-raising flour; 3/4 cup (165g) caster (superfine) sugar; 1/2 teaspoon ground cinnamon; 2 cup firmly packed coarsely grated carrot; 3/4 cup (160g) drained crushed pineapple; Lemon cream cheese frosting; 30 gram butter, softened; 90 gram cream cheese, softened; 1 teaspoon finely grated lemon rind; 1 1/2 cup (240g) icing (confectioners') sugar

Ingredients

Pineapple flowers

1 tablespoon caster (superfine) sugar

1 tablespoon water

12 wafer thin slices fresh pineapple

1/2 cup (125ml) vegetable oil

3 eggs, beaten lightly

1 1/2 cup (225g) self-raising flour

3/4 cup (165g) caster (superfine) sugar

1/2 teaspoon ground cinnamon

2 cup firmly packed coarsely grated carrot

3/4 cup (160g) drained crushed pineapple

Lemon cream cheese frosting

30 gram butter, softened

90 gram cream cheese, softened

1 teaspoon finely grated lemon rind

1 1/2 cup (240g) icing (confectioners') sugar

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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