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
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.
2. 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.
3. 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.
COOK'S TIP: Store the cake in an airtight container for up to 4 days. To freeze, wrap portions in plastic wrap and put in a resealable plastic bag. Label, date and freeze for up to 4 months.
Nutrition Info PER SERVE 719kJ, protein 4g, total fat 3.5g (sat. fat 1.3g), carbs 31g, fibre 2g, sodium 120mg. • Carb exchanges 2. • GI estimate medium.