Mini Makes - Pineapple Turnover Cake

The Mr quite often purchases tins of fruit to take to work along with his salads, and this can result in an overflowing supply of mango, peaches, pears and pineapples in the cupboards. I decided to use up a few by whisking up a basic turnover cake this morning which not only provides a little more room on the shelves but also a delicious, and slightly retro, dessert.

Adding fruit to puddings makes it healthy, right? That's what I like to tell myself anyway!

Pineapple Turnover Cake Recipe

You will need

170g/6oz butter and some for greasing
170g/6oz caster sugar and 2tbp
3 eggs
170g/6oz self raising flour
8 pineapple rings
16 glace cherries

Method

• Preheat the oven to 180 degrees
• Cream together 170g/6oz of butter and 170g/6oz of sugar in a bowl
• Mix in the eggs
• Sift in the flour
• Combine everything well to create your cake mixture and set to one side
• Grease a an ovenproof dish with butter and then sprinkle over 2 tbsp of sugar
• Spread out the pineapple rings in the dish
• Place two cherries in each of the pineapple rings. You can add some chopped ones into the cake mixture too if you wish.
• Spread the cake mixture evenly over the top of the pineapple ensuring it is completely covered and place it in the oven
• Cook for around 35 minutes until the cake is golden in colour and risen
• Carefully turn the cake out onto a plate or board 
• Cut into pieces
• Scoff

The cake itself is light and fluffy while the pineapple and cherries add some interesting texture and stickiness to the top. It's a recipe that reminds me of my childhood which is lovely to think about while consuming. We had it served with Kelly's Cornish vanilla ice cream

Have you added pineapple to your cooking before?

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