- 450 gram can crushed pineapple
- 1 egg
- 1 cup (150g) macadamias, toasted, chopped finely
- 1 cup (150g) self-raising flour
- 1/2 cup (110g) caster sugar
- 1 cup (90g) desiccated coconut
- 1/2 cup (125ml) milk
- 1Preheat oven to 180°C. Grease 14cm x 21cm loaf pan, line base with baking paper.
- 2Drain pineapple, pressing as much syrup as possible from the pineapple; discard syrup.
- 3Place pineapple in large bowl, add egg; stir ingredients together with wooden spoon. Stir in remaining ingredients; mix well. Spread mixture into prepared pan.
- 4Bake cake in moderate oven about 50 minutes.
- 5Stand cake 10 minutes, turn onto wire rack, then turn top-side up to cool.
This is a very quick and easy cake to make that only involves hand-mixing in one bowl. It is very important to thoroughly drain the pineapple, or else the cake will be doughy and heavy. Toasting macadamias brings out the flavour. There are two ways to toast them: spread macadamias onto an oven tray, toast nuts in moderate oven for 5 to 10 minutes, or until they are golden brown (stir nuts once during toasting for even browning); alternatively, place macadamias in heavy-base frying pan, stir nuts constantly over medium-to-high heat until they are evenly browned. Cake can also be baked in two 8cm x 25cm bar cake pans, the bases of which have been lined with baking paper. Bake cakes in moderate oven about 25 minutes.
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