Recipe: Golden Pineapple Vanilla Cake

• In a bowl, add in sifted cake flour, baking powder and vanilla powder. Mix with a whisk until well combined and set aside. 
• In a separate bowl, cream together butter and sugar. Beat until the mixture lightens in colour. 
• Slowly add in beaten eggs while continue mixing. 
• Add the sifted dry ingredients and mix until just combined. 
• Lastly, slowly add in milk and mix until a smooth cake batter is obtained.

• Peel pineapple and cut to 1cm slices. Remove the core with a cookie cutter 
• In a pan, make a light dry caramel with the sugar. Add in cubed butter and whisk until the butter is fully melted.
• Cook the pineapple slices in the caramel just enough so it becomes a little tender, around 3-5 mins.

Assembly

• Preheat the oven to 160c. 
• Line the cake mould with parchment paper. Arrange the pineapple confit at the bottom of the mould. 
• Add 600g of the cake batter. 
• Bake for 15 mins.
• Place a silpat on top to cover the mould and place another heavy baking tray on top. Continue to bake for another 25 mins. This allows the bottom of the cake to be flat after baking.
• Once baked, unmould the cake by flipping the cake mould upside down. 

Chef Tips:
While creaming the butter and sugar, whip it to get it as light as possible.

When adding the eggs, use room temperature eggs instead of using fridge cold eggs to prevent the mixture from splitting. 

Do not get the caramel too dark as the pineapple will continue to caramelise in the oven