Ingredients
Basic Recipe - Pineapple Flavour
- 2 cups Self-raising flour
- 1 cup sugar, (caster or raw)
-
430 - 450g pineapple, crushed in juice
- 2 Tbsp plant milk (optional - for a smoother batter)
Alternative Flavour - Apple & Cinnamon
- 410g canned pink lady apple slices in juice, puréed
- 1/2 tsp ground cinnamon
Instructions
- Process the fruit and wet ingredients if required.
- Mix wet ingredients into dry ingredients (don't strain the crushed pineapple).
- Bake in a round spring-form cake tin at 180 degrees for 35 minutes.
Notes
- Okay, so we didn't have crushed pineapple when we first tried this, nor was it in juice, but it was admist COVID-19 lockdown. We made do with pineapple pieces in syrup, measured the liquid, replaced it with half the volume of long life pineapple juice, and put the pieces in the blender. we also used half the recommended sugar because of our assumptions regarding the syrup which was quite flavourless... It still turned out really well. not super light or super dense, but a great mild slightly crumbly cake, perfect for tea or coffee.
- I have pureed and used excess rockmelon pieces (refused to waste them...), so, literally anything works.
- Considering how well that turned out, we are really looking forward to trying this recipe with the right fruit and liquid combination and maybe attempting to use some almond meal or coconut to replace some of the flour. We may also try with other fruits. If any succeed, I'll be sure to add them as options above.