Two weeks ago I was in Finland for the first time ever, and even though I was only there for a short business trip I still managed to locate the official Moomin shop in Helsinki for some shopping. One of the things I bought was this Moomin cake mold, and if you like the Moomin cookie cutters and this mold you should make sure to come back here in mid December :-) Before using the mold for the first time I thought a lot about what Moomin would taste like. I know that it sounds bizarre, you shouldn’t eat sweet and kind Moomin, but still… I think that he has a white hard cover, with a chocolate interior. Or maybe coconut flavour. Or maybe as simple as cardamom. I finally decided that my first soft Moomin cake would be pinapple flavoured and it came out very moist and juicy. Not too sweet and perfect to tea or milk. And of course you can make this cake in another mold, just use a small one that fits 400 ml.
When speaking about Helsinki, I want to at least mention the newly opened restaurant Grotesk where we went after a tip from F’s colleague at work. Grotesk was founded by the top chefs Tommi and Teemu of Demo (a Michelin star restaurant) with the goal to serve top food to mid prices. I can just say that the food was fantastic and I enjoyed it a lot even though our waiter was a bit rude, still very polite though. If you’re passing by Helsinki, don’t miss Grotesk.
On this photo you can see the juicy pineapple pieces.
Moist and juicy small pineapple cake
(makes one small cake, use a 400 ml mold)
3 tbsp vanilla infused caster sugar
150 ml plain flour
50 gram butter, melted
0.5 tsp baking soda
100 ml (about 90-100 gram) well drained crushed pineapple from can
icing sugar to powder on the cake before serving.
Beat the egg and sugar with an electric beater until white and fluffy. Fold in the melted butter. Fold in the flour and baking soda. Finally add the pineapple and combine. Pour the thick batter in a buttered mold. Bake in the oven in 170 degrees C for about 20-23 minutes, until a tooth pick comes out clean. Let the cake cool in the mold for 10 minutes. Take it out and powder with icing sugar.