Ingredients
Cooking spray
125g extra-light sour cream
40g light margarine, melted, cooled
110g (½ cup) caster sugar
80g (½ cup, lightly packed) brown sugar
1 tsp vanilla extract
2 x 50g eggs
160g (1 cup) wholemeal self-raising flour
75g (½ cup) self-raising flour
1 tsp ground ginger
150g (1 cup) finely chopped pineapple
Method
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Preheat oven to 170°C (fan-forced). Spray an 18cm (base measurement) round cake tin with cooking spray. Line base and sides with baking paper.
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Put sour cream, margarine, sugars and vanilla in a medium bowl. Stir with a wooden spoon until well combined. Add eggs and whisk to combine. Set aside. Put flours and ginger in a small bowl and stir well. Add pineapple and toss to coat in flour. Add flour mixture to sour cream mixture and mix until well combined.
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Spoon batter into prepared tin and smooth the surface. Bake for 40-45 minutes or until cooked when tested with a skewer. Set aside in the tin for 10 minutes before turning out onto a wire rack to cool completely. Cut into pieces and serve.