Pineapple and ginger teacake

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How to make Pineapple and ginger teacake

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:30
  • Total Time : 0:45

Ingredients

  • 70g butter, softened, plus extra butter to grease the pan
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups self raising flour, sifted
  • 3 teaspoons ground ginger
  • 3/4 cup milk
  • 1/4 small pineapple, peeled, cored, cut into 2.5cm pieces
  • 2 tablespoons ginger marmalade, warmed

Method

  • Step 1 Preheat oven to 180C (160C fan-forced). Grease and line a deep, 20cm (base) round cake pan with baking paper.
  • Step 2 Using an electric mixer, beat butter, sugar and vanilla until pale and creamy, then beat in egg. Fold flour and ginger, and milk alternately into butter mixture until just combined. Spread mixture into prepared pan. Scatter over pineapple.
  • Step 3 Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack. While cake is still warm, brush top with marmalade.

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