Pineapple Cake with Passion Fruit Caipirinha Drizzle

  • Preparation Time25 mins
  • Cooking Time45 mins
  • DifficultyEasy
1 medium pineapple, peeled, cored and sliced
175g caster sugar
125g plain flour
2 teaspoons baking powder
½ teaspoon salt
50g desiccated coconut
1 large egg
2 egg yolks
175g unsalted butter, melted, plus extra for greasing
250ml whole milk
1 teaspoon vanilla extract

For the drizzle

2 passion fruit
50g icing sugar
50ml cachaca
Juice of 1 lime

Preheat the oven to 160 degrees Celsius or 325 degrees Fahrenheit and grease and line a 23cm springform cake tin with baking parchment.

Place the pineapple slices and 50 grams of the sugar into a large non-stick frying pan and cook gently for 4 to 5 minutes until caramelised. Set aside to cool.

Sift the flour, baking powder and salt into a large bowl and stir in the desiccated coconut and the remaining sugar. In a separate bowl, whisk together the egg yolk, eggs, melted butter, milk and vanilla until smooth.

Stir the mixture into the dry ingredients to make a smooth batter. Transfer a few spoonfuls of the batter into a separate bowl. Mix the pineapple slices with the larger amount of batter and pour into the lined tin.

Give the tin a tap to knock out any air bubbles then pour the reserved batter over the top. Bake for 40 to 45 minutes or until set with a slight wobble in the centre.

Transfer to a wire rack, leave to cool slightly then prick the surface all over with a toothpick or small skewer.

Meanwhile, cut the passion fruit in half and spoon the flesh into a small food processor. Pulse a few times to break down the pulp and loosen the seeds then pour into a bowl with the remaining ingredients.

Stir until the sugar has dissolved then spoon over the cake. Leave the cake to cool completely then cut into wedges and serve.

Pineapple Cake with Passion Fruit Caipirinha Drizzle

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