Pineapple Cake

• 225 g bethonga gold pineapple, diced
• 125 g natural yoghurt
• 125 ml sunflower oil
• 2 eggs, lightly beaten
• 180 g caster sugar
• 180 g plain flour
• 1 12 teaspoons baking powder
• icing sugar, to serve

1. Preheat oven to 180C Grease 22cm square tin and line base with baking paper.
2. Put yoghurt, oil, eggs and sugar into large bowl.
3. Stir until smooth.
4. Add pineapple, stir briefly.
5. Sift in flour and baking powder and carefully fold in using large metal spoon.
6. Spoon into tin, smoothing top.
7. Bake for about 40 minutes or until golden and firm to touch.
8. Leave in tin to cool on cooling rack.
9. Once completely cool, remove cake from tin and peel off baking paper.
10. Dust with icing sugar if liked and cut into 16 squares.

bethonga gold pineapple, natural yoghurt, sunflower oil, eggs, caster sugar, flour, baking powder, icing sugar

Taken from www.food.com/recipe/pineapple-cake-389832 (may not work)