Here’s a simple recipe for a homemade pineapple cake with a healthier twist using fibre-24 instead of sugar:
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup Fibre-24
– 2 eggs
– 1 teaspoon vanilla extract
– 1 cup crushed pineapple, drained (from canned pineapple)
– 1/2 cup pineapple juice (reserved from draining canned pineapple)
– Optional: chopped nuts or shredded coconut for topping
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and fibre-24 until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry flour mixture to the wet ingredients, alternating with the pineapple juice, until well combined. Be careful not to overmix.
6. Fold in the crushed pineapple until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan and spread it out evenly.
8. If desired, sprinkle chopped nuts or shredded coconut on top of the batter for added texture and flavor.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
11. Slice, serve, and enjoy your homemade pineapple cake with a healthier twist!
