Ingredients
The batter
flour
300g
10.50oz
1.20cup
20tbsp
egg
2pc
sugar
220g
7.70oz
1cup
14.74tbsp
walnuts
130g
4.55oz
0.52cup
8.71tbsp
baking soda
1tsp
baking powder
15g
0.53oz
1tbsp
vanilla sugar
8g
0.28oz
0.54tbsp
canned pineapple
600g
21oz
2.40cup
40.20tbsp
The cream
cream cheese
250g
8.75oz
1cup
16.75tbsp
softened butter
130g
4.55oz
0.52cup
8.71tbsp
powdered sugar
220g
7.70oz
1cup
14.74tbsp
vanilla sugar
8g
0.28oz
0.54tbsp
pineapple
50g
1.75oz
3.35tbsp
walnuts for decorating
80g
2.80oz
0.32cup
5.36tbsp
Method
The batter
- Mix the eggs, sugar, vanilla sugar and salt. Add the flour, baking soda and baking powder. Mix everything. Add chopped walnuts and diced pineapple. Mix well.
- Pour the batter into a 23cm (9 inch) baking tin, and bake at 338F (170C) for about 35 minutes. Take out, and leave to cool on a wire rack.
The cream
- Beat softened butter with cream cheese, add vanilla sugar and powdered sugar.
- Mix well and put in the fridge.
When the cake has cooled, cut it in half lengthwise. Put half of the cream on the bottom part, cover with the top part, and grease the top and the sides of the cake with the remaining cream. Sprinkle the sides with chopped nuts. Top with pineapple slices.
