Whole Pineapple Cake (Gluten-Free)
If you were a Cornersmith cafe fan, you'll remember this cake. Pineapple, coconut, and almond - it's moist and satisfying, and best of all, it uses a whole pineapple.
If you're really feeling your waste warrior vibes, you can make a delicious syrup from the skins! See tip below.
Ingredients 7
1 pineapple, peeled, cut into cubes
1 1⁄2 cups almond meal, 150 g
1 cup coconut, desiccated, 250 g
1 tsp baking powder
6 eggs
250 g caster sugar, superfine
To Serve
Flake coconut, flaked, toasted, to serve, optional
natural yoghurt, to serve, optional
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Method 10
Preheat the oven to 160°C and line a 30 cm (12 inch) loaf (bar) tin with baking paper.
Cut the skin off the and set aside, then cut the flesh and core into small cubes and blitz them in a food processor until smooth. You'll need 400 g (14 oz) of pineapple purée for the batter. It's a good idea to strain the puree in a sieve or colander to remove excess liquid, especially if the pineapple is very ripe. Put a glass underneath and the drink the juice!
Whisk together the , and in a large bowl and set aside.
In a stand mixer with the whisk attachment, whisk the and on medium speed until pale and fluffy (or you can do this in a large bowl with a hand whisk).
Add the pineapple purée to the egg mixture and whisk for another minute.
Slowly add the dry ingredients in batches, whisking well after each addition.
Pour the mixture into the prepared tin and bake for 50–60 minutes, until golden brown and a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool in the tin on a wire rack for 10 minutes before turning out.
Serve straight away or keep in an airtight container in the fridge for up to 1 week.
Serve warm or toasted, its nice with yoghurt and toasted on top
Cornersmith's tips
There is so much flavour in pineapple skin that it would be a crime to throw it away. Make this syrup to drizzle extra pineapple flavour over cakes, fruit salads, and ice cream. Use it in marinades, salad dressings, and cocktails.
To make:
Place washed and roughly chopped pineapple skin (along with the core if you haven’t eaten it) in a saucepan with 2 cups water, 1 cup sugar, 1 star anise, 4 allspice berries, 2 cloves, and ¼ teaspoon black peppercorns. Set over low heat and simmer for 15–20 minutes, then strain. If you want a thicker syrup, place it back on the heat and reduce further. Pour the syrup into a clean jar and store in the fridge for up to a month.
