Fresh pineapple viennese cake
( SERVES 8 )
Photo by Photo Elizabeth Clarkson, styling Kate Arbuthnot
When I ground my first curl of Sri Lankan cinnamon, I was reminded of this cake with its lovely cinnamon topping – a family favourite my mother still makes. It was also a hit when I baked it for dinner parties in the British Embassy in Paris where I cooked in the 70s.
|320 g||Sugar, 120g for the shortcake and 200g for the meringue, plus 2 tbsp to sprinkle on the meringue|
|1 tsp||Baking powder|
|1 tsp||Vanilla essence/extract|
|4 Tbsp||Sliced almonds|
|2 tsp||Ground cinnamon|
|300 ml||Cream, whipped|
|400 g||Pineapples, fresh is best, cut into pieces|
- Preheat the oven to 160C. Line 2 x 20cm loose-bottomed sandwich tins with baking-paper bases and butter and flour the sides.
- Cream the butter and 120g sugar until light and fluffy. Add the egg yolks and beat again.
- Fold in the sifted flour, baking powder and salt with the milk and vanilla. Spread the shortcake into the tins. Place in the fridge and chill. (This can be left overnight at this stage.)
- To make the topping, beat the egg whites and 200g sugar until stiff. Spread the meringue over the chilled shortcake mixture.
- Press the almonds into the meringue and sprinkle with sugar and cinnamon.
- Bake for about 30 minutes until the top is lightly golden.
- To finish, turn one cake onto a flat plate, with the meringue face down. Spread the cream and pineapple on this half, top with the second cake, keeping the cinnamon and almonds on top.