This is a quick fix for your sweet tooth and if it has fruit, it must be healthy.

• One pineapple, peeled and cored. Or, if you have two seconds, canned, sliced pineapple.
• Pineapple cake mix, or butter cake mix with one teaspoon pineapple flavour
• Whatever eggs etc. the cake mix requires.
• 1 stick (1/2 cup) unsalted butter
• 1 cup brown sugar

Method:

1. Preheat the oven according to the cake box directions. Make your cake batter as directed.
2. Put your cake tin over a medium heat and add the butter to the bottom. Once the butter is melted, make sure the whole area is covered and add the brown sugar so it’s evenly covering the tin. It should resemble wet sand, don’t freak out.
3. Lay out the pineapple rings on top of the sugar. If you want to be kitsch, put cherries in the middle of each ring.
4. Gently fold the cake batter into the cake tin and bung it in the oven.
5. In 40 minutes, check the consistency by having a peak through a crack in the door. If it looks like it’s not cooked, close the door gently so the cake doesn’t flop. When it looks done, skewer the middle of the cake with a toothpick. When it comes out clean, take the cake out. Grab a fork. Let the cake cool in the tin for 20 minutes then gently turn it upside down onto your serving dish. If any of the rings stick to the pan, use the fork to take it out put it quickly in place on the cake.

Enjoy!

This took around two hours to make, including cooling time. I thought that wasn’t too bad, I had plenty of time to run around and do my thing.

First things first, take out three eggs and two sticks of butter (225g) so they get to room temperature by the time you need them.

Ingredients for cake:

• 2 large eggs, at room temp.
• 1 3/4 cup all purpose flour
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk, shaken
• 1/2 cup vege oil
• 1 tsp vanilla extract
• 1 cup hot black coffee

Ingredients for buttercream icing:

• 6 ounces (170g) semi-sweet chocolate, either in chips or broken up
• 2 sticks (225g) unsalted butter at room temp
• 1 large yolk, at room temp
• 1 tsp vanilla extract
• 1 1/4 cups sifted icing sugar

1. Butter and flour the inside of your two 8 inch cake tins. Line the bottom with baking paper and preheat the oven to 350 F (175 C).
2. Sift the flour, baking soda, baking powder, salt, sugar and cocoa into a mixer bowl and mix quickly with a wooden spoon for 30 seconds.
3. In a medium bowl pour the buttermilk, oil, eggs and vanilla.
4. Using a mixer on slow, add the wet ingredients into the dry. Add the coffee and stir just to combine. It’ll have a runny consistency, don’t freak out.
5. Scrape the bottom of the bowl with a spatula and pour the batter evenly into the two cake tins. Bake for 40 mins or until a skewer inserted into the middle comes out clean. Cool in the pan for 30 mins then turn it onto a wire rack. Make the frosting during this time.
6. For the frosting: Put the chocolate into a glass bowl and blast it in the microwave for 15 second intervals. Mix thoroughly after each blast, otherwise the chocolate will burn. Once it’s melted, set it aside so it reaches room temp. Boy, we’re loving things at room temperature, aren’t we?
7. Using the mixer, beat the butter on medium speed until it becomes lighter in colour, should take around 3 mins. Add the egg yolk and keep on a-mixing for another 3 mins.
8. Turn the mixer to low and add the sifted icing sugar in four intervals. Scrape down the side of the bowl occasionally. Add the chocolate on the mixer’s lowest speed and when just combined, start spreading it on the cooled cake immediately.

Adapted from a wonderful Ina Garten recipe.

Hurricane cocktail and Mint Julep © Tash Jayasinghe

I just returned from an awesome four day trip to New Orleans. Go there if you have a sliver of a chance. I had a great time, the people are welcoming, the food amazing and culture oozes out of every crack.

And my god, do they drink! It’s not uncommon to stroll from bar to bar with a couple of beers in your hands. They don’t let the morning light stop them either, people are still partying on the streets throughout the day.

I don’t mean to sound like an alcho, but this is one of my top ten places!

If you want a little piece of New Orleans magic, I would recommend a hurricane cocktail and mint julep, in that order.

Hurricane cocktail:

• 4 ounces (120mls) rum
• 2 ounces (60mls) passion fruit juice
• 1 ounce (30ml) orange juice
• 1 lime, juice squeezed into drink
• 1 tb sugar syrup (boil equal quantities of sugar and water until it thickens to honey consistency. Let cool then use.)
• 1 tb grenadine

Shake all ingredients in a cocktail mixer. Pile a long cocktail glass with ice.*

Garnish with a cherry if you feel fancy.

Mint Julep:

• 3 sprigs fresh mint, washed.
• 1 1/2 tsp white sugar
• a dash of soda water
• 3 ounces (90mls) whiskey

Put the mint, sugar and a tablespoon of the water into a long glass. Smash this mixture with the back of spoon for 30 seconds. Add ice. Pour in whiskey. Top with soda as needed. Garnish with mint. Serve with a smile.

*A typical American habit is to fill the whole glass with ice and then pour in the drink. Personally, my teeth freeze and it’s far too cold for me, but when in Rome. If you’re the bartender and you don’t want to be busy the whole night, make double the quantities and put half the ice. Simple, effective and fun to watch.