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DeZaan Hero Image Of True Gold Pineapple & Poppy Seed Travel Cake
Part 1: True Gold Pineapple Cake
  • 475g Flour
  • 50g deZaan True Gold Cocoa Powder
  • 2g Baking Soda
  • 400g Butter
  • 100g Coconut Yogurt
  • 400g Granulated Sugar
  • 100g Pineapple Puree
  • 30g Poppy Seed
  • 250g Eggs
  1. Sift all the dry ingredients excluding sugar. Reserve until ready to use.
  2. In a mixing bowl, add butter, yogurt, and sugar. Mix until light and slightly fluffy.
  3. Add the sifted dry ingredients. Mix until combined.
  4. Add the eggs and puree. Mix until combined.
  5. Bake in a loaf pan with tube insert (creating a hole throughout whole cake) at 165ºC/329ºF for approx. 30-40 minutes (checking for readiness).
Part 2: Pineapple Compote
  • 100g Granulated Sugar
  • 500g Pineapple (fresh and diced)
  1. In a saucepan, add sugar and pineapple. Cook until the pineapple is cooked through.
  2. Once cooked, transfer the compote to a heat proof container and let it cool down completely.
  3. Transfer to a piping bag and fill the center of the cake.
Part 3: Stellar Poppy Seed Glaze
  • 120g deZaan Stellar Cocoa Butter
  • 120g Granulated Sugar
  • 120g Milk Powder
  • Yellow Food Coloring (optional)
  • 50g Poppy Seeds
  1. Melt the cocoa butter over a bain-marie to 45ºC/113ºF.
  2. Add sugar, milk powder, and food coloring (optional). Blend with an immersion blender until smooth (careful not to add any air into the glaze).
  3. Add back to the bain-marie and bring back up to 50ºC/122ºF.
  4. Take off the heat and fold in the poppy seeds. Use immediately or reserve in the refrigerator until ready to glaze.
  5. Warm up the reserved glaze to 45ºC/113ºF for glazing.
DeZaan Image Of True Gold Pineapple & Poppy Seed Travel Cake
Part 4: Assembly
  • Pineapple Chips (for decoration)
  1. Once all the components are made and the cake has been filled with pineapple compote, place the cake on a rack and glaze.
  2. Finish with pineapple chips.


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