Sweet chilli pineapple cake

Another ingredient that I dare to challenge my culinary skill today is sweet chilli sauce combine with pineapple in this recipe, you know that the results are going to be intensely delightful! You can get it in any supermarket or grocery store.

Another year had gone by. Another creation birthday cake for my dad. People said it’s only a number, well it’s a Blessing to be able to celebrate another year with more grand kids and family member all gather to cheers!!! dad and his life bringing us closer and staying United, Happy and at Peace with each other’s.

Well, as the youngest of all the grand kids, my little 2 and half years old nephew so eager to blow the candles; got to blow it for dad. Then he grabs all the raspberry decorations and eat all by himself.

The cake is moist, not too sweet, add a boost of flavour and a touch of spicy to the cake. Thus, it’s a great combination that gives chilli lovers like me a satisfied last course – dessert. Happy baking and to produce a beautiful cake for dad.


320 g plain flour, sifted
2 Tsp baking powder
1/2 Tsp Pink Himalayan salt
300 g Greek natural yogurt
250 g mascarpone
215 g castor sugar
3 extra-large eggs
2 Tbs sweet chilli sauce (opt)
1 Tsp vanilla extract
1/2 cup olive oil
440 g pineapple pieces
20 raspberry, decorations
chocolate sprinkles 
4 Tbs apricot jam mix in 2 Tbs hot water, spread on top of cake


Preheat the oven to 180 degrees C. Grease and lined 9″ spring form pan. Then set aside. Next sift together flour, baking powder, and salt into a bowl. In another bowl, using electric blender, blend together yogurt, mascarpone, sugar, eggs, vanilla, and oil until incorporated.

Then slowly blend the dry ingredients in 3 batches into the wet ingredients. Add pineapples and sweet chilli sauce in the batter; fold them very gently into the batter. Make sure they are coated and mixed well.

Next spoon the batter into the prepared pan. Tilt pan a bit to try even out batter. Then smooth the top and give a gentle knock on the bench top. Bake for about 50 minutes, or until a cake tester placed in the center comes out clean.

When the cake is done, switch off oven and leave cake in oven for 10 minutes. Then remove from oven on to a rack to cool further 10 minutes. Now remove from tin on to cake container base and spread apricot jam on top of cake. Next place raspberries all around in a circle and 6 in the middle. Then sprinkle chocolate sprinkles on top.

Note: You may need less or more time. Oven temperatures vary. If its brown too fast cover with another tray. I had to cover mine after 22 minutes as the top and side start to brown quickly. You may put any fruits you like. You may use sour cream instead of ricotta cheese.

I had added two pictures. One before putting candles and second is with candles as it’s a birthday cake for dad. You don’t have to put sweet chilli sauce; you can add chilli flakes.




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