Pineapple Walnut Quick Bread (Tea cake)
Ingredients
- 225g can crushed pineapple
- 2 cups self raising flower
- 1/2 teaspoon nutmeg
- 1 cup grated carrot
- 1/2 cup castor sugar
- 60g butter, melted
- 1 egg beaten
- 3/4 cup milk
- 1 cup walnuts, chopped coarsely
Drain pineapple in a sieve, pressing out all the excess liquid. Sift flour into a bowl, add nutmeg, carrot, pineapple and sugar.
Make a well in centre of ingredients, mix in butter, egg and sufficient milk to make a soft dropping consistency. Fold through the walnuts.
Spoon mixture into well greased 20cm ringed cake pan. Bake at 180 degrees celsius for 25-30 minutes. Cool slightly, turn out onto a wire rack.
For a bit of extra flavor, when cold, spoon over a lemon glace icing (icing sugar mixed with a teaspoon of lemon juice and butter until you have an icing consistency). Decorate with extra walnuts and this strips of lemon rind.
Cocinar, comer, y ser feliz!
Leticia
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