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Flourless Pineapple and Almond Cake
300g Pineapple flesh, finely diced
2tbs Caster sugar
250g unsalted butter, softened
250g Caster sugar
200g Ground almonds
150 g Desiccated coconut
1 tbs Baking powder, sifted
Optional ingredients to serve with:
A few mint leaves
100ml Crème Fraiche
Preheat the oven to 200°C/400°F/gas 6
Put the finely diced pineapple flesh in a non stick frying pan and sprinkle with the 2tbs Caster sugar, place the pan over a low heat for several minutes until the chunks are soft and slightly coloured. The pineapple needs to be cooked otherwise the acid in it will cause the cake to collapse.
Cream the butter and remaining sugar together in a mixing bowl, add two eggs and beat well. Separate the remaining eggs and beat each yolk into the cake mixture one at a time. Stir in the ground almonds, coconut and sifted baking powder and add the cooked pineapple flesh.
In a separate bowl whisk the egg whites to soft peaks and gently fold into the pineapple mixture. Pour the mixture into a greased, lined, 10 inch cake tin and bake for ten minutes. Reduce the temperature to 160°C and bake for a further 25 to 30 minutes.