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Content is being adapted
based on your type of business


for the sponge:

To build the sponge:

  • Pineapple, tinned in juice- drained weight 300 g
  • Peaches, canned in juice- drained weight 250 g
  1. Advance preparation:

    • Preheat the oven to 180°C.
    • Line the baking tray with greaseproof paper.
    • Drain the Pineapple and peaches 30 min. before use.
  2. for the sponge:

    • Cream together the STORK and caster sugar.
    • Slowly add in the eggs, if the mixture starts to separate add in a little of the flour.
    • Mix in the remaining self raising flour then add in the semi skimmed milk.
    • Fold in the dried cranberries.

  3. To build the sponge:

    • Cut the pineapple rings in half and lay across the bottom of the baking tray.
    • Scatter the peach slices across the top of the pineapple.
    • Pour over the sponge mix to cover the fruit.
    • Bake in the oven for 25-30 min.
    • Check the cake is cooked by placing a skewer into the centre and if it come out clean the cake is ready sore move from the oven and allow to cool.
  4. To serve:

    • Cut the sponge into 100-120g portions to serve.