Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 8 people
Difficulty level: 3 out of 4
13 Ingredients
- 1/2 cup honey
- 200grams baby pinata pineapple, peeled, cored
- 180grams butter, at room temperature
- 2/3 cup firmly packed brown sugar
- 3 free range eggs
- 1 3/4 cups self-raising flour
- 1/3 cup desiccated coconut
- 2teaspoons ground cinnamon
- 1teaspoons allspice
- 1 small carrot, finely grated
- 1 small overripe banana, mashed
- 1/2 cup walnut pieces, finely chopped
- 300milliliter tub thickened cream, whipped, to serve
Description
At $1.45 per serve, this sweet-and-sour pineapple cake is a no-brainer tropical treat for afternoon tea.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Grease and line the base and side of a 20cm springform pan with baking paper. Drizzle with half the honey.
Step 2 of 4
Cut 8 very thin slices from pineapple. Finely chop remaining pineapple. Arrange pineapple slices, overlapping slightly, over base of cake pan.
Step 3 of 4
Using an electric mixer, beat butter and sugar in a large bowl until pale and creamy. Beat in eggs, one at a time, until combined. Stir in flour, coconut, cinnamon and allspice. Using a large spoon, fold in carrot, banana and pineapple. Fold in walnuts. Spoon over pineapple in cake pan. Level surface. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Remove from oven. Stand for 10 minutes.
Step 4 of 4
Carefully turn cake out of pan onto a serving plate. Drizzle with remaining honey. Serve with cream.
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