PINEAPPLE AND WALNUT TRAYBAKE

This is such an easy recipe! And so yummy. No creaming or rubbing in. I approve of that! So fruity and moist with an unusual topping, but it is very rich and almost decadent, so great for a special occasion. This recipe was sent to me by a cousin across the pond, although I have adapted it a little.

You need a 12” x 9” traybake tin. Mine is 2” high. Line the tin with baking parchment, letting the parchment hang over the sides a little, to help you lift out the finished bake. [see photo on my Blog]

Preheat your fan oven to 160C.

In a large mixing bowl, place:

a can of crushed pineapple, inc the juice

12 oz plain flour

1 teaspoon of baking powder

½ teaspoon of bicarbonate of soda

12 oz caster sugar

2 large eggs

½ cup sunflower oil

1 teaspoon vanilla bean paste [or extract]

Mix really well - it is far easier to use a hand mixer for this. Then tip the mixture into your prepared tin and bake for about 35 mins, until firm to the touch. Do not take it out of the tin.

Meanwhile -

Place in a medium saucepan:

4 oz butter

6 oz caster sugar

6 fl oz evaporated milk

2 oz desiccated coconut

2 oz chopped walnuts [quite small]

1 teaspoon of vanilla bean paste or extract

When the cake comes out of the oven, stir the milky topping mixture until melted, then bring to the boil and simmer for about 5-7 mins until it starts to thicken.

Pour the topping over the slightly cooled cake, levelling it out as best you can, then place half a walnut on the top of where each square will be cut. 4 across and 5 down to make 20 squares.

Allow to cool completely, then careful lift out and cut into the 20 squares. Just scrummy.

Note: you could substitute pecans for walnuts. Keep in an airtight tin. This is a lovely plain cake, if you do not want a topping, halve the ingredients and bake in a 7” round tin. [or make two and freeze one] You may need to adjust the timings. Then dust with icing sugar before eating.