Yam and Pineapple Cake
From Sainsbury'sA dense spicy pudding like cake ideal as a dessert.
Serves: 10
Preparation time: 10 Minutes
Cooking time: 45 Minutes
Ingredients
250g grated yam
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cardamon
200g self raising flour
50g vegetable oil
75g butter milk
2 medium size eggs
125g brown sugar
425g can crushed pineapple in fruit juice
100g sugar
75ml dark rum
1½ tablespoons cornflour
Method
Preheat the oven to 275°C, fan 255°C, gas 5. Line the base of a 18cm cake tin with greaseproof paper.
Place the yam, spices and flour into a bowl. Add the oil, buttermilk, eggs and brown sugar and mix well.
Add half the pineapple, mix well and spoon into the cake tin. Bake for 45 minutes until golden.
Dissolve the remaining sugar in 100ml water, bring to the boil and add half the rum.
When the cake is cooked, remove from the tin and cool on a wire rack. Pour some of the rum syrup over the top of the cake. Turn the cake over and pour some over the base.
Place the remaining pineapple in a pan, heat and add the cornflour, dissolved in 2 tablespoons of water. Add the remaining rum and simmer gently for 1-2 minutes stirring occasionally until clear. Serve the pineapple sauce with the cake.
