Pineapple loaf

Preheat the oven to 180 ºC and butter a 26 x 10 cm loaf tin or spray with non-stick spray. Line the base of the tin with baking paper and butter or spray again. Sift the cake flour, baking powder, nutmeg and salt together. Cream the butter and brown sugar until light and fluffy. Add the pineapple and mix well. Beat the egg, bicarbonate of soda and yoghurt together lightly. Add everything to the dry ingredients and mix. Turn the batter into the prepared loaf tin and bake for 45-50 minutes until golden brown and done or a testing skewer comes out clean. Allow to cool and serve as is or decorate with runny icing made by mixing together icing sugar, milk and a little granadilla pulp.
Makes 1 medium-sized loaf.