Soaked in a mixture of rum with evaporated and sweetened condensed milks, then slathered with vanilla cream, this moist Cuban sponge cake adds new meaning to decadence. Consider it a rich alterative to pavlova.
- 250 ml (1 cup) evaporated milk
- 395 g can sweetened condensed milk
- 2 tbsp white rum
- 275 g (1¼ cups) caster sugar, plus 2 tbsp extra
- 500 g pineapple, peeled, thinly sliced
- 140 g unsalted butter, softened
- 2 tsp vanilla extract
- 5 egg yolks
- 250 g (1⅓ cups) self-raising flour
- 250 ml (1 cup) milk
- 125 ml (½ cup) thickened cream
- chopped fruit (strawberries, mango, pawpaw), and pistachios, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 3 hours
Drink Hemingway Daiquiri (or Papa Dobles), with Havana Club white rum ($40, 750 ml).
Preheat oven to 140°C. Combine evaporated milk, sweetened condensed milk and white rum in a small jug. Set aside.
To make roasted pineapple, dissolve extra 2 tbsp sugar in 2 tbsp water in a small saucepan over medium heat. Place pineapple in a single layer on an oven tray and brush with sugar syrup. Roast for 30 minutes or until slightly dehydrated. Set aside to cool.
Increase oven to 160°C. Using an electric mixer, beat butter, sugar and 1 tsp vanilla until pale and fluffy. Add egg yolks, one at a time, beating well after each addition. Fold in flour alternating with milk, and mix until combined. Spoon into a greased and lined 22cm springform pan and bake for 1 hour or until a skewer inserted into the centre comes out clean. Pierce cake all over with a skewer, then pour over evaporated milk mixture. Stand cake in pan for 3 hours or until completely cooled.
Whisk cream with remaining 1 tsp vanilla to stiff peaks. Transfer cake to a plate, spread cream over the top and scatter with roasted pineapple, chopped fruit and pistachios.
Photography by Brett Stevens.
As seen in Feast magazine, Jan 2012, Issue 5.