Deliciously moist spiced Pineapple Cake, the perfect summer party bake. This recipe is based on Nigella Lawson’s Polenta Cake which I absolutely love. It’s so moist and buttery. I have added the spiced pineapple to add another flavour to the cake.
- 1 tin of pineapple rings
- 50g dark brown sugar
- 250g softened butter
- 200g caster sugar
- 3 eggs
- 100g polenta
- 200g ground almonds
- 1 ½ tsp baking powder (Make sure this is gluten free)
- 1 tsp ground cardamom
- 1 tsp ground mixed spice
- Line a 9 inch cake tin with baking parchment.
- In the bottom of the tin place the pineapple rings, then top with small knobs of butter (around 50g). Then Sprinkle with 50g of dark brown sugar.
- In a mixing bowl combine the left over butter and caster sugar until soft and fluffy.
- Beat in the eggs one at a time.
- Then mix in the ground almonds, polenta, baking powder, cardamom and mixed spice.
- Spread this into the cake tin and bake at 180 degrees for around 45-50 minutes or until you can put a knife into the cake and it comes out clean.
Leave to cool, turn out and enjoy!
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