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Tangy baked pineapple with toasted sponge and lemon curd

Recipe from: 6/19/2002 12:00:00 AM
Ingredients 6
Servings 4


  • 1 x 260 g vanilla loaf cake
  • 1 pineapple, peeled and sliced into 4 rounds
  • 30 ml brown sugar
  • 30 ml lemon juice
  • 190 ml lemon curd
  • icing sugar, to dust


Cut the cake into eight slices and pop onto a baking tray.
Place under the hot grill and toast them until they turn golden brown.
Place pineapple in a frying pan, sprinkle over sugar and drizzle over lemon juice.
Cook on both sides until the sugar has caramelised and the pineapple softened.
Place four slices of cake into dishes, top with a piece of pineapple and drizzle over any juices left in the pan.
Spoon a dollop of lemon curd onto each one and top with the remaining four pieces of cake.
Dust with icing sugar.

Read more on: grill  |  fruit


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