Background
I do love a good pineapple. Sweet, juicy and full of the fragrance of a tropical holiday - more often than not, the closest I'm going to get to one. There always seems to be a deal of 2 for 2 pounds, or buy 2 get 1 free when I make my Tesco order and inevitably I am left with a lonely overripe pineapple, looking forlornly at me from my counter next to my bowl of limes and chillies. So, in a culinary 'Eureka' moment I decided it'd be a good idea to try and make a cake combining said pineapple with some lime and chilli. And chuck in some coconut for a (sorry, couldn't stop myself quoting the old 'Lilt' ad) totally tropical taste. What really makes this cake is roasting the pineapple cubes as this really makes the pineapple flavour pop. It's quite a dense cake what with a whole pineapple folded in, so I like to cut it into fun-sized cubes (and then proceed to eat about 10...)
Ingredients
- 175g Gluten Free Self Raising Flour
- 75g Finely Desiccated Coconut
- 150g Sugar
- 110g Butter/Soya Spread
- 2 Large Eggs
- 1 large pineapple, cored and cubed
- 2 Tsp Bicarbonate of Soda
- 2 Tsp Vanilla Extract
- 1 Red Chilli, Finely Chopped
- Zest of 4 limes
- 4 Tablespoons runny honey
- 30g Muscovado sugar
- 2 Tsp ground chilli flakes
- Zest and juice of 4 limes
Instructions
- Line a large baking tray with foil and spray with spray oil/grease with butter. Core and chop the pineapple into even-sized cubes. Scatter the cubes of pineapple onto the greased tray. Roast for 15 minutes at 140c or until the pineapple cubes are slightly caramelised.
- Put the sifted flour, desiccated coconut and bicarbonate of soda into a mixing bowl. Deseed and finely chop the chilli.Cream the butter and sugar, adding in the 2 eggs, the zest of the 4 limes, chopped chilli and vanilla extract.
- Mix the dry ingredients into the wet until you have a smooth, thick batter. Fold in the roasted pineapple chunks and mix in. Transfer to a large loaf tin/24cm round cake tin. Put into oven at 180c for 25 minutes or until cake has risen and is springy to touch. Take out of oven and allow to cool.
- To make the syrup: Add the honey, sugar, ground chilli flakes, lime juice and lime zest to a small pan and heat gently until slightly bubbling and reduce until you have a syrupy texture.
- Prick cake with fork in several places and pour syrup over liberally. Leave the syrup to sink in and then eat.
