Natvia Spanish Pineapple Xmas Cake Recipes

CRUSHED PINEAPPLE FRUITCAKE

Steps:

• Line an angel food pan with parchment paper and brush with melted butter.
• Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature, 8 hours to overnight.
• Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

NATVIA SPANISH PINEAPPLE XMAS CAKE

Steps:

• Method : Cake.
• Pre-heat oven to a moderate temperature (160 degrees).
• Grease cake tin (I did it with 'extra virgin olive oil' and a brush).
• Flour the cake tin.
• Beat the egg whites with lemon drops, added at the beginning, until very stiff.
• Add Natvia and keep beating the mixture.
• Add egg yolks one by one until mixed.
• Add vanilla essence.
• Add sifted flour and mix very gently with a wooden spoon until evenly blended in mixture.
• Pour in cake tin and place in the pre-heated oven immediately and cook in moderate heat for 30 minutes.
• Check after a few minutes and if it turns brown too quickly, cover tin with foil paper to avoid burning the top.
• Remove from oven once thoroughly cooked and place on a rack to ensure it aerates well and does not 'deflate'.
• Method : Filling.
• Mix the pineapple juice with the rum and bring to the boil.
• Gently simmer for about 5-6 minutes - Check for sweetness and if necessary add a few teaspoon of Natvia to taste.
• Let it cool.
• Method : Ensemble.
• Cut the cake in two making 2 equal "Xmas tree" shaped pieces.'.
• Gently pour 3/4 of the pineapple juice on the bottom part of the cake making sure it gets moist all around so no hard edges when you eat it!
• Beat the cream until is hard, but before it turns into butter!
• Spread a thin layer of cream on base of cake and place diced pineapple on top of it.
• Moisten the top layer of the cake with the rest of the pineapple juice.
• Carefully place it on top of the base and decorate with cream and/or the topping of your choice.

PINEAPPLE CHRISTMAS CAKE 1953

Steps:

• Chop drained cherries in half.
• Chop the candied pineapple rings into pieces.
• Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
• Cream room temp.
• butter and white sugar until light and fluffy.
• Beat in the two beaten eggs.
• Stir in the sifted dry ingredients.
• Stir in the extracts.
• Stir in the can of undrained pineapple.
• Stir in the fruits.
• Pour into a greased and floured tube pan.
• Let sit covered overnite on the kitchen counter.
• Bake next morning.
• Bake at 300 degrees F.
• for 2 1/2 hours to 3 hours.
• Tester will come away clean.
• Wrap in foil then in saran wrap when cooled thoroughly.
• Keep 4 weeks before cutting.
• Note can add more drained cherries and candied pinepple only if desired but not too much.
• This cake has no nuts, which is why I think it a favourite among the older generation!

INDIAN STYLE (JEERA ALOO)CUMIN POTATO AND FENNEL SEEDS N ROSEMAR

Steps:

• Parboiled the fingerling potatoes with skin in salted water.
• Once the potatoes is 80% cook cut in half put some olive oil n galic shallots thyme n toasted cumin seeds n fresh basil.
• Take some gorgonzola cheese put some cream n blend n mixer till smooth n creamy texture.
• Take some toasted fennel seeds n fresh rosemarry seasoned with kosher salt n wrapped the steak with this spice mix.
• Grill the the steak in your desired doneness.
• Served with blanched asaparagus.