Recipe by Lentswe Bhengu and Zola Nene

A delicious, exotic festive bake to serve with afternoon coffee. This melt-in-your-mouth tropical crumble cake is the perfect indulgence to keep up the summer smiles.

Ingredients

• 100 g butter, softened, plus extra for greasing
• 150 g castor sugar
• 2 large eggs, lightly beaten
• 2.5 ml vanilla extract
• 125 g cake flour
• 75 g ground almonds
• 5 ml baking powder
• 100 g double cream Greek yoghurt
• 1 x 432 g can Rhodes Quality Pineapple Pieces, drained
• 1 x 115 g tub Rhodes Quality Granadilla Pulp
• 30 g flaked almonds
• 250 g tub crème fraiche, to serve

Method

For the crumble:

1. Rub the butter and flour together with your fingertips until a crumbly mixture is achieved. Stir in the treacle sugar.
2. Keep aside until needed.

For the cake:

1. Heat the oven to 180°C / 160°C fan.
2. Grease and line the base of a 20 cm springform cake tin.
3. Cream the butter and sugar together until pale and fluffy, then add the vanilla and eggs, a little at a time, mixing properly after each addition.
4. Sift together the cake flour and baking powder, then add the ground almonds to the dry mixture.
5. Fold 15 ml (1 Tbsp.) of the dry mixture into the batter, then add the rest along with the yoghurt, alternating.
6. Mix the Rhodes Quality Granadilla Pulp into the batter.
7. Add half of the Rhodes Quality Pineapple Pieces to the batter and mix.
8. Pour the batter into the prepared cake tin.
9. Scatter the crumble onto the batter, then scatter the remaining Rhodes Quality Pineapple pieces on top of the crumble. Finally, sprinkle the flaked almonds onto the cake.
10. Bake for 1 hour and 15 minutes or until a skewer inserted into the centre of the cake comes out clean.
11. Cool down in the tin for about 15 minutes.
12. Using a palette knife, gently slide the blade around the edges of the cake tin.
13. Unclasp the springform tin, remove the baking paper.
14. Slide cake onto a serving dish.
15. Serve with crème fraiche.