Natvia Spanish Pineapple Xmas Cake Recipes

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.

NATVIA MUD CAKE

Steps:

• Preheat oven to 160°C.
• Place the chocolate, margarine/butter, Natvia, coffee and water into a large microwave-safe dish and microwave on medium-low for 2 minutes to melt the chocolate.
• Stir the ingredients then return them to microwave for another 2 minutes on medium-low. Stir until all the ingredients are combined.
• Beat the egg whites then add them to the chocolate mix along with the apple sauce. Sift all the self-raising flour and cocoa into bowl then gently stir ingredients until they are combined.
• Pour the mixture into 19cm round cake tin coated with cooking spray and bake for 50 to 60 minutes or until the cake springs back when lightly pressed in the centre.
• Allow the cake to cool on a cooling rack, then spread the icing over the cake.
• Note: mud cakes can sometimes crack on the top. Any cracks can be covered up with the icing.
• Grind the Natvia into a fine power using a mortar and pestle.
• Put the ground Natvia into a bowl and sift in the cocoa.
• Add margarine/butter and milk until a smooth icing is made.
• Spread the icing over the cake, then refrigerate.
• Tip - for a thicker and milkier icing, add light milk powder to the icing mix.

MOIST CHRISTMAS CAKE (NO ADDED SUGAR OR FAT)

Steps:

• Line base and sides of 20cm squared cake tin with paper.
• Place mixed fruit, apricots, undrained pineapple, orange juice and spice in a saucepan.
• Bring slowly to boil, simmer uncovered 2-3 minutes, remove from heat.
• Cover and allow to cool.
• Stir egg yolks (optional) and soda into fruit mixture.
• Whip egg whites stiffly in large bowl.
• Fold in fruit mixture, then fold in flour, making a firm mixture.
• Spread into cake tin, bake in moderate oven (160c) for 1 1/2 hours.
• Cover the hot cake with foil and allow to cool in the pan.
• On special occasions, you may decorate the top with glace cherries and a few almonds.
• Take care- all nuts have a high fat content.
• The pineapple can be replaced by 3/4 cup water and 1 cup mashed pumpkin.
• or 3/4 cup water and 1 cup pureed pie apricots Add the pumpkin or apricots after the fruit mixture has cooled.
• The water is added to the dried fruit so it can be boiled.

MEXICAN PINEAPPLE CAKE

Steps:

• Preheat oven to 350°F.
• In large mixing bow, gently stir together all ingredients by hand until well combined.
• Pour into a greased and floured 13x9-inch pan and bake for 35 minutes.
• Remove from oven and cool.

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!