Ingredients
2 large eggs
55 gms self raising flour
3 tbsp melted butter or margarine
85 gms sugar
200 gms fresh cream
3 to 4 tbsp powdered sugar
1 small can (450 grams) pineapple slices
a few cherries for decoration
Method
- Sieve the flour.
- Beat the eggs and sugar very well until thick and double in quntity. This should take 4 to 5 minutes.
- Add the flour, melted butter and 2 tablespons of hot water.
- Mix very well with a metal spoon.
- Grease and dust a 100 mm.x 250 mm. ( 4"x10") tin.
- Pour the mixture into the prepared tin.
- Bake in a hot oven at 400°F for 15 minutes.
- Cool the cake.
- Divide the cake into 2 parts horizontally.
- Chop the pineapple slices very finely and keep aside the syrup.
- Pour a little syrup over the cake and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist.
- Beat the cream with the powdered sugar.
- Spread a little cream over the part. Sprinkle pineapple pieces over the cream, leaving a few for decoration.
- Put the other part of the cake on top. Cover the cake completely with cream.
- Decorate with the balance pineapple pieces and the cherries.
- Chill the cake.
- Cut into slices and serve.
