Pineapple and ginger cake

Name: Pineapple and ginger cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g candied pineapple chunks; 100 g Marzipan raw mass; 1 walnut-sized piece of fresh ginger; 250 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 100 g Sugar beet syrup; 300 g Flour (Type 1050); 1 package Baking Powder; 4 TABLESPOONS Orange juice; 2 TABLESPOONS Orange liqueur; 2 TABLESPOONS Coconut flake; 2 TABLESPOONS Icing sugar; 1 TABLESPOON halved and chopped pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g candied pineapple chunks
100 g Marzipan raw mass
1 walnut-sized piece of fresh ginger
250 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
100 g Sugar beet syrup
300 g Flour (Type 1050)
1 package Baking Powder
4 TABLESPOONS Orange juice
2 TABLESPOONS Orange liqueur
2 TABLESPOONS Coconut flake
2 TABLESPOONS Icing sugar
1 TABLESPOON halved and chopped pistachio kernels
7-10 Tbsp Grease

Directions

1
Chop the pineapple pieces, dice the marzipan. Peel ginger and press it through a garlic press or chop it very finely. Cream fat, vanilla sugar and salt. Add eggs bit by bit. Stir in sugar beet syrup and ginger.
2
Mix flour and baking powder and add to the dough. Fold in pineapple, except for a few pieces for decoration, and marzipan. Fill the dough into a greased star shape (approx. 23 cm Ø; 2 litres capacity) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 70 minutes. During the last 15 minutes, cover with parchment paper if necessary. Prick the cake several times with a wooden skewer. Mix orange juice and liqueur and sprinkle the cake with it. Leave to stand in the mould for another 30 minutes. Then turn out onto a cake rack and let it cool down completely. Roast the grated coconut in a pan without fat while turning it golden brown.
3
Prick the cake several times with a wooden skewer. Mix orange juice and liqueur and sprinkle the cake with it. Leave to stand in the mould for another 30 minutes. Then turn out onto a cake rack and let it cool down completely. Roast the grated coconut in a pan without fat while turning it golden brown. Dust the cake with icing sugar. Decorate with grated coconut, pineapple pieces and pistachios
4
30 minutes waiting time