Ingredients
100g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
5 eggs, separated
1 1/3 cups self-raising flour
1/2 cup milk
2/3 cup thickened cream, whipped
100g glace pineapple, chopped
40g pistachio kernels, chopped
Glaze
185g can evaporated milk
3/4 cup sweetened condensed milk
2 tablespoons white rum (optional)
Method:
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20.5cm x 11cm (base) glass or ceramic ovenproof loaf pan (see note). Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Using an electric mixer, beat butter, sugar and vanilla in a large bowl on medium-high speed until pale and creamy.
Add egg yolks in 2 batches, scraping down sides of bowl and beating well between additions. Wash and dry beaters. Beat eggwhites in a clean bowl on high speed until soft peaks form.
Add half the flour to butter mixture. Stir gently to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Fold in eggwhites.
Spread mixture into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean (cover cake loosely with foil if over-browning during cooking).
Make glaze: Combine milks and rum (if using) in a jug. Using a skewer or fork, pierce warm cake all over. Slowly pour glaze over so it soaks into cake. Cool at room temperature for 30 minutes. Refrigerate, covered, for 4 hours or overnight.
Remove cake from pan. Spread cream over cake. Top with pineapple and pistachios. Serve.
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20.5cm x 11cm (base) glass or ceramic ovenproof loaf pan (see note). Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Using an electric mixer, beat butter, sugar and vanilla in a large bowl on medium-high speed until pale and creamy.
Add egg yolks in 2 batches, scraping down sides of bowl and beating well between additions. Wash and dry beaters. Beat eggwhites in a clean bowl on high speed until soft peaks form.
Add half the flour to butter mixture. Stir gently to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Fold in eggwhites.
Spread mixture into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean (cover cake loosely with foil if over-browning during cooking).
Make glaze: Combine milks and rum (if using) in a jug. Using a skewer or fork, pierce warm cake all over. Slowly pour glaze over so it soaks into cake. Cool at room temperature for 30 minutes. Refrigerate, covered, for 4 hours or overnight.
Remove cake from pan. Spread cream over cake. Top with pineapple and pistachios. Serve.
