Create - 9 Sep 2020

Pineapple Cake

There are some things in life that the general crowd believe; if you’re into your nutrition you couldn’t possibly eat cake. Well they’re wrong. This pineapple cake is loaded with nutritious ingredients, making it high in protein, providing a good serve of carbohydrates for energy and healthy fats to support your health. Yep this cake does all of that.

The tangy but sweet flavour of pineapple is such a delicious taste. It goes with anything, fruity iceblocks, frozen drinks, sweet cakes and the best bit, it is a good source of vitamin C, fibre and it also contains an enzyme called bromelain. Whilst the majority of this enzyme is found in the stem, it is also found in the flesh. So you still get a good dose in this delicious cake.

Pineapple Cake (serves 10-12)

Ingredients

2 ripe bananas, mashed
3 eggs

125 ml extra virgin olive oil

2 cups self raising flour, sifted

½ cup almond meal

½ cup desiccated coconut

1 tsp vanilla essence

1 cup pecans, roughly chopped

1 fresh pineapple

1 cup water

3 TBS maple syrup

Directions

Preheat oven to 180˚C.
Slice the pineapple in half, core the pineapple and thinly slice into 5mm thick pieces length ways.
Place sliced pineapple, water and maple syrup in a saucepan. Bring to the boil and simmer for around 15mins.
Remove from the heat and set aside to cool slightly.
Line a greased round cake tin. Layer the pineapple over the base. Drizzle with about half of the syrup.
Combine eggs, vanilla essence and bananas in a bowl and beat to mix. Slowly add the olive oil, beating as you go.

Once combined add the flour, almond meal and coconut, mix to combine.
Once mixed, hand stir in your chopped pecans.
Spoon the mixture over the pineapple and smooth the top. Tap the tin on a benchtop a few times to get any air bubbles out.
Bake for 45mins.
Set aside in the tin to cool for 10mins.
Tip cake out upside down on serving plate, drizzle over the remaining syrup and serve with a dollop of coconut yoghurt.