With the anticipation of "Bake Off 2024" reaching its peak, every baking enthusiast is gearing up to recreate the magic in their kitchens. We are bringing you a series of autumnal recipes to inspire alongside an exclusive offer on our limited edition ‘Bake on’ sets to celebrate this baking season. The first recipe is brought to you by the talented Caitlin Carrick-Varty.
BAKE ON WITH CAITLIN CARRICK-VARTY
Pineapple Cake with Nutmeg Custard using the Pillarbox Red Bake set.
This brings double helpings of sunshine and nostalgia to autumn days. You don’t have to eat this cake warm, but if you do, have the custard cold.
For a dinner with friends or family, some cake timing might be worth noting. You can prepare the cake up to half an hour in advance, just leave it on the countertop, then, when everyone arrives, stick it in the oven. By the time you’re all ready to start eating, it will be baked and can wait happily, with a tinfoil cover to keep warm.
Nutmeg Custard
- 175g whole milk
- 75g double cream
- 50g caster sugar
- 1 tsp vanilla extract
- Freshly grated nutmeg to taste
- 1 medium egg
Pineapple Cake
- 470g tinned pineapple chunks, drained weight, plus 2 tbs of the tinned juices
- 2 tbs demerara sugar
- Generous squeeze of lemon juice
- 135g unsalted butter, softened
- 135g caster sugar
- 3 medium eggs
- 140g plain flour
- 40g corn flour (corn starch or rice flour)
- ½ tsp baking powder
- Large pinch of salt
Make the custard first: add the milk, cream, half the sugar, vanilla and nutmeg to a small saucepan. Nutmeg is a deceptively strong spice, so grate in less than you think, you can always add more once the custard is cooked.
Heat the milk mixture on medium-high, while you whisk to combine the rest of the sugar and egg in a large mixing bowl. When the milk has just reached a simmer, remove from the heat.
Slowly pour the hot milk into the egg mixture, whisking vigorously as the two liquids combine.
Rinse out the saucepan and dry well, then tip the whole lot back into the pan and return to medium-high heat. As the custard heats whisk continuously, very fast, until it thickens. It will take about 2 minutes, will look like slightly frothy ice cream, and be the consistency of fully melted ice cream.
Taste the custard, add more nutmeg if needed, then pour into a serving jug. Cover with cling film.
When the custard has cooled, put in the fridge to chill completely. This custard can keep in the fridge for up to 3 days. Be sure to stir the custard well before serving.
Now make the cake. Grease the Falcon 31cm bake pan, or a rectangle baking tray of approx 30 x 20 cm, with butter.
Preheat the oven to 180 / 160 fan. Add the pineapple chunks and reserved tinned juice to a small saucepan.
To this, add the demerara and lemon juice, then heat on medium, letting the juices simmer for about 5 mins. When the pineapple has started to soften, set the pan aside while you make the cake.
Cream together the butter and sugar until fluffy. Beat in two of the eggs, one after another.
In a small bowl, weigh out the flours. Now, beat in the third egg with a couple of tablespoons of the flour. Mix in the rest of the flours, salt, and baking powder until just combined.
Tip the pineapple, juices and all, into the prepared tin, reserving a handful of chunks to dot over the top of the cake. Spread the cake mix over the pineapple, this is a bit fiddly and it will look like you don’t have enough batter…I promise you do, don’t worry about a few bits of fruit poking through.
Top with the reserved pineapple chunks and a scattering of caster sugar. Bake for 25 – 30 mins.
Serve warm, with cold nutmeg custard. If you can, save some of the cake to have for breakfast the next day.
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