Fresh Pineapple Spelt Cake with a Pineapple Frosting (lower fat and sugar)
Ingredients
Cake:
- 50g (¼ cup) sugar (see note 1)
- 30g (2 tbsp) butter (softened)
- 2 eggs (medium)
- 100g (½ cup) pineapple (see note 2)
- 50ml (3 tbsp + 2 tsp) vegetable oil
- 50g (¼ cup) Greek yoghurt
- 2 tbs pineapple juice
- 200g (1½ cups) flour (see note 3)
- ½ tsp bicarbonate (baking soda)
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 1 tbs poppy seeds
Glaze:
- 50g (1¾ oz) pineapple (see note 2)
- icing / confectioners' / powdered sugar (as much as needed)
Instructions
Cake:
- Pre-heat the oven to 175°C (350°F) and grease your desired pan (I have used both a 9 x 5" loaf tin and 1 liter bundt).
- If using fresh or sliced pineapple, blitz it in a food processor until it is crushed. Remove and set aside.
- Using either a food processor or whisk, cream the butter and sugar, and then add in the eggs, one at a time.
- Add the crushed pineapple, pineapple juice, oil and yoghurt and continue to whisk until smooth.
- Sift the flour, baking soda, baking powder, vanilla sugar, and poppy seeds together and then add to the wet ingredients. Stir until just combined.
- Pour into the prepared tin and bake for around 30-40 minutes (depending on which pan you use) in the lower part of the oven.
- The cake is ready when an inserted skewer comes out clean. Start checking from about 30 minutes, and if using a bundt tin, you may need to cover the top to prevent it browning too much.
- Leave in the tin for a while, then turn out onto a wire rack and cool completely.
Glaze:
- Crush your pineapple (if it's not already done) and add just as much icing sugar as needed to create a glaze. You will have lovely thick bits of pineapple, which looks so pretty! Slather it over your cake and enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- I have used both brown and coconut sugar to make this cake (the images show a cake made with coconut sugar). However, you could also use granulated sugar.
- I used fresh pineapple in my cake, but have used tinned in the past. If your pineapple isn't crushed already, you will need to do this for both the cake and the frosting.
- I've used both a gluten free blend and spelt flour to make this cake. You could also use regular flour. You don't need to amend the measurements, just use the amounts stated.
