JEANETTE’S FLAN CAKE

JEANETTE’S FLAN CAKE
2 extra large eggs
250 ml sugar
5 ml vanilla essence
250 ml cake flour
5 ml baking powder
1 ml salt
125 ml milk
50 g butter or stork bake
Preheat oven 180 deg C.
Spray two flan tins very well.
Beat eggs well. Gradually beat in sugar then the vanilla essence. Sieve flour, baking powder and salt and mix into the egg mixture.
Bring milk and butter to the boil. Mix the hot milk into the flour mixture.
Pour into the tins and bake for about 15min or until nicely browned.
Pineapple filling:
1 large pineapple, grated
750 ml water
250 ml sugar
Boil together for three minutes
Mix 100ml custard powder with a little water and add to the pineapple.
Stir until mixture boils and starts to thicken.
Pour into flan cases.
Source and Photo: Jeanette Weyers