Tangy baked pineapple with toasted sponge and lemon curd

Fairlady
4 servings
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Fruit

By Food24 November 03 2009
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Ingredients (6)

0.00 cake mix — vanilla loaf cake
0.00 pineapple — sliced into 4
0.00 brown sugar
0.00 lemon juice
0.00 lemon curd
0.00 icing sugar — to dust
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Method:

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.



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