INGREDIENTS
100g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
5 eggs, separated
1 1/3 cups self-raising flour
1/2 cup milk
2/3 cup thickened cream, whipped
100g glace pineapple, chopped
40g pistachio kernels, chopped
GLAZE
185g can evaporated milk
3/4 cup sweetened condensed milk
2 tablespoons white rum (optional)
METHOD
Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20.5cm x 11cm (base) glass or ceramic ovenproof loaf pan (see note). Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Step 2 Using an electric mixer, beat butter, sugar and vanilla in a large bowl on medium-high speed until pale and creamy.
Step 3 Add egg yolks in 2 batches, scraping down sides of bowl and beating well between additions. Wash and dry beaters. Beat eggwhites in a clean bowl on high speed until soft peaks form.
Step 4 Add half the flour to butter mixture. Stir gently to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Fold in eggwhites.
Step 5 Spread mixture into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean (cover cake loosely with foil if over-browning during cooking).
Step 6 Make glaze: Combine milks and rum (if using) in a jug. Using a skewer or fork, pierce warm cake all over. Slowly pour glaze over so it soaks into cake. Cool at room temperature for 30 minutes. Refrigerate, covered, for 4 hours or overnight.
Step 7 Remove cake from pan. Spread cream over cake. Top with pineapple and pistachios. Serve.
