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Pineapple Ice-Box Cake

Golden Circle Pineapple Ice-Box Cake Recipe
Golden Circle Pineapple Ice-Box Cake Recipe

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 2 tablespoons cornflour
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 2 teaspoons grated lemon rind
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 30g butter
  • 1 sponge cake baked in 23cm ring tin
  • 1 cup cream
Measurements guide

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 2 tablespoons cornflour
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 2 teaspoons grated lemon rind
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 30g butter
  • 1 sponge cake baked in 23cm ring tin
  • 1 cup cream
Measurements guide

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 2 tablespoons cornflour
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 2 teaspoons grated lemon rind
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 30g butter
  • 1 sponge cake baked in 23cm ring tin
  • 1 cup cream
Measurements guide

Method

Drain pineapple. Mix cornflour, sugar and salt in saucepan. Stir in juice made up to 1 cup with water. Add rind, and boil for 2 minutes. Stir part of hot mixture into egg yolks. Return to pan and cook 1 minute. Add lemon juice, butter and pineapple, reserving a little for decoration. Cool.

 

Cut cake into 2 layers, spread with pineapple filling. Frost with cream. Chill.

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