A delightful cake with a sensational flavour. Use seasonal pineapple for a natural sweetness in this gluten and dairy free cake. Eat when warm just out of the oven and taste the richness of cinnamon, the golden flaked almonds and a super soft texture from the blanched almond meal.
2 cups of finely diced fresh pineapple
2 cups blanched almond meal
1/4 cup organic coconut flour
6 free range eggs (600g or 5 eggs for 700g)
1/3 cup organic coconut oil
1/4 cup raw organic honey (or 1/3 cup rice malt syrup)
1 teaspoon organic cinnamon
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free or similar ).
Flaked almonds for the top of the cake
Place the pineapple, honey, coconut oil and cinnamon in a saucepan and gently heat. Stir well.
Add to the rest of the ingredients and mix.
Bake in a 180 degree celsius oven until cooked through and golden.
This is a gorgeous cake eaten warm. The pineapple has a most gorgeous flavour and the cake is lovely and soft. Freeze any portions that are not eaten. I wrap them individually with cling wrap and place in an airtight container. Place in your lunch box for a delicious snack during the day.