Ingredients:
300g caramelized pineapple, coarsely chopped and 10-12 thinly sliced for the toppings
2 cups self rising flour, sifted
¾ cup unsalted melted butter
3 eggs
100g granulated white sugar
¼ tsp baking powder
½ tsp salt
3 tbsp whip cream
2 tbsp ice wine
a handful of hazelnut
For the Caramel Glaze:
3 tbsp ice wine
2 tbsp water
1-2 tbsp butter
4 tbsp asian brown sugar
Preparation:
300g caramelized pineapple, coarsely chopped and 10-12 thinly sliced for the toppings
2 cups self rising flour, sifted
¾ cup unsalted melted butter
3 eggs
100g granulated white sugar
¼ tsp baking powder
½ tsp salt
3 tbsp whip cream
2 tbsp ice wine
a handful of hazelnut
For the Caramel Glaze:
3 tbsp ice wine
2 tbsp water
1-2 tbsp butter
4 tbsp asian brown sugar
Preparation:
1. Meanwhile, crushed the hazelnut in a mortar and pestle. Then preheat oven at 180-160°C. Grease a 9 inches loaf tin and sprinkle with a little flour to coat, shaking out the excess flour.
2. Put the butter in electric mixing bowl and whisk until creamy.
3. Add the cream, ice wine, sugar and eggs, whisking all together.
4. Add the flour, baking powder and salt. Beat thoroughly until smooth.
5. Add the coarsely chopped pineapple, then stir gently by using spatula.
6. Spoon the batter into prepared pan.
7. Place the thinly sliced pineapple evenly over the top of the batter and sprinkle the crushed hazelnut.
8. Bake in the preheated oven at 1 hour and 15-20 minutes until a skewer inserted into the center comes out clean.
9. Remove from the oven and set aside.
10. Meanwhile, heat the sugar, water, ice wine and butter in a saucepan. Bring to a boil over medium heat for 5 minutes or until the butter has melted and sugar dissolved.
11. Drizzle the caramel over the warm cake to glaze and leave for a few minutes before turning out onto a wire rack.
12. Let cool completely before serving.
