Bolo de Ananás (Cake with Pineapple Filling) is a traditional Mozambican recipe for a classic two layer sponge cake with a pineapple custard filling. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Cake with Pineapple Filling (Bolo de Ananás).
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Ingredients:
For the Cake:
250g butter
400g sugar
300g plain flour
2 tsp baking powder
3 eggs
250ml milk
finely-grated zest of 1 lemon
pinch of salt
For the Filling:
100g pineapple pieces, finely minced
60ml pineapple juice
3 eggs
250g sugar
Method:
Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. When the eggs have been incorporated, gradually beat in the milk until smooth.
Sift the flour, baking powder and salt into a separate bowl then mix in the lemon zest. Gradually work the flour mix into the liquid mixture until you have a batter.
Turn this batter into a greased and floured springform cake tin then transfer to an oven pre-heated to 175°C and bake for about 40 minutes, or until golden brown on top and cooked through (a skewer inserted into the centre should emerge cleanly).
Remove from the oven and cool in the tin for 10 minutes then open the tin and invert the cake onto a wire rack to cool completely.
When the cake is almost cold, prepare the filling. Cream together the sugar and eggs in a bowl until pale and creamy. Mix in the pineapple juice and pineapple pieces then place the mixture in a double boiler set over just simmering water. Cook, stirring constantly, until the mixture thickens then take off the heat.
When the cake has cooled, split in half then use just under half the pineapple mix to sandwich the two halves together. Spread the remaining pineapple mix over the top. Allow to cool then slice into wedges and serve.
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