Recipes
Honey and pineapple cake
Tangy Pineapple and orange zest coupled with a honey and coconut topping for a sweet crunch
Tangy Pineapple and orange zest coupled with a honey and coconut topping for a sweet crunch
(43 votes)
Cook: 1 Hour 10 Mins
Serves: 12
Price: 28p per serving
Nutritional Information
Each 78g serving contains
Energy
1042kj
249kcal
1042kj
249kcal
12%
Fat
13.3g
13.3g
Med
19%
19%
Saturates
7.8g
7.8g
Med
39%
39%
Sugars
16.4g
16.4g
High
18%
18%
Salt
0.47g
0.47g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1336kj/319kcal
Typical energy values per 100g:
1336kj/319kcal
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
1
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.
2
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.
3
Sift the flour and baking powder together. Set aside.
4
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.
5
Fold in the pineapple and remaining flour. Transfer to the tin. Level the top.
6
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.