Tropical Pineapple Cake with Cognac

Tropical Pineapple Cake with Cognac

The upside down pineapple cake is a classic which sadly says too much about the quality of fresh fruit that some parts of the world have to make do with. Who would be happy with pineapple slices from a tin. On top of it all you have to add more sugar in order to sweeten the pineapple base! I was fortunate enough to come across some tropical pineapples that smelt so gorgeous and tasted so sweet that there was no need for added sugar. There was also no need to turn the cake upside down!

Ingredients:

150g dairy free margarine

2 eggs

100g light muscovado sugar

2 tbsp cognac

100g ground almonds

100g plain gluten free flour

1 tsp gluten free baking powder

1 pineapple peeled and cut into pieces

Preheat the oven to 200C and put a sheet of baking paper into a cake tin - you can lightly grease the baking paper.

Melt the margarine and whisk in the eggs, cognac and sugar. The muscovado sugar helps to keep the cake moist.

In a mixing bowl, combine the ground almonds, flour and baking powder and then mix in the liquid mixture. Once combined, pour into the prepared tin. Add the pineapple pieces on top.

Place in the oven for 40 minutes or until golden on top.

I like this cake as it is wonderfully moist whilst celebrating the natural beauty of pineapple.

So, what other fruits would you prefer not to eat from a can?