Pineapple Curd Cake -

Pineapple Curd Cake

Ingredients

For pastry

4 oz plain flour
Pinch of salt
1 teaspoon granulated sugar
2 oz butter
½ oz shortening
1 tablespoon distilled white vinegar
1 tablespoon milk

For filling

1 small pineapple, or ½ a large one
8 oz Philadelphia, or curd, cheese
2 tablespoons granulated sugar
2 egg yolks
¼ pint double cream

7-8 inch diameter flan ring

Method

Prepare the pastry. Sift flour with salt and sugar, rub in fats, and mix to a firm dough with the vinegar and milk. Roll out to a round the same diameter as the flan ring, and fit the pastry into the ring's base. Prick lightly and set aside.

Set oven at 375°F or gas mark 5. Beat the cheese until smooth, add the sugar, egg yolks and cream. Turn the mixture into the ring and bake in the pre-set oven for 20-30 minutes until firm to the touch.

In the meantime, cut the skin from the pineapple, cut flesh into slices and core them, dust slices with sugar. When curd cake is cooked, leave it until cold, and then arrange the pine­apple on top, slightly over­lapping the slices. Serve with a bowl of lightly whipped cream.

Related food category:

• Gâteaux and Cakes