
Honey and pineapple cake
(23 votes)
Nutritional Info
-
Energy
1042KJ
249KCAL
12% -
Fat
13.3g
med
19% -
Saturates
7.8g
high
39% -
Sugars
16.4g
med
18% -
Salt
0.47g
med
8%
Ingredients
- 100g butter, softened, plus extra for greasing
- 227g can Asda Golden Pineapple Chunks, drained well
- 200g plain flour
- 2 level tsp baking powder
- 115g clear honey
- 1 small orange, zest of
- 2 large eggs
- 115g clear honey
- 50g butter, melted
- 25g desiccated coconut
Method
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease the base of a 20cm springform round cake tin with butter, then line with baking paper.
Put the pineapple on double-thickness kitchen roll for 5 minutes, to absorb any excess moisture. Chop finely or blitz in a food processor, but don't overdo it; you don't want to end up with a puree. Use the leftover pineapple juice to make smoothies, fruity drinks and marinades.
Sift the flour and baking powder together. Set aside.
Beat the 100g softened butter until creamy, then gradually beat in the honey and orange zest. Beat in the eggs, one at a time, adding a spoonful of the flour mixture with the second egg.
Fold in the pineapple and remaining flour. Transfer to the tin. Level the top.
Mix together the topping ingredients, then carefully spread on top of the cake. Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack.