About this recipe:This is a rather naughty but lovely treat for a special occasion. It's dead easy to make but looks impressive. The recipe was given to me by an old friend, now sadly gone, but I still love the cake.
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Method Prep:20min › Cook:30min › Ready in:50min
For the cake:
Preheat the oven to 180 C / Gas 4. Grease and line two 18 to 20cm (7 to 8 in) round cake tins.
Combine all of the cake ingredients into a mixing bowl and use an electric whisk to blend the ingredients until mixed thoroughly. Add a little warm water if necessary. Divide the mixture between the two prepared cake tins.
Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean and the cake is firm to the touch. Turn the cakes out of the tins (using the baking parchment to help you) and allow to cool on a wire rack.
For the filling and topping:
Meanwhile thoroughly drain the crushed pineapple and pineapple rings over a large bowl, reserving the juice/syrup (see tip).
Whisk the double cream until it's softly stiff and add the well drained crushed pineapple, mix well.
Transfer the base layer of the cake to a serving plate. Spread 2 tablespoons of the apricot jam on top then half of the pineapple cream mixture. Sandwich the second layer on top and repeat the same process.
Arrange four pineapple rings on top and one ring into quarters to fill in the edge gaps. Slice and serve.
Like me, ordinarily you may not care for apricot jam but it doesn't overpower and goes very well with the pineapple, it also help the pineapple cream to stick to the cake.
You may like to drizzle some of the reserved juice on the cake halves before adding the jam, if you like a really moist cake.