Roasted pineapple coffee cake
Coffee and cocoa: they are meant to meet in delicious creations. Not only are they both all-natural products, enjoying a tropical, sunny and humid equatorial climate. Both cocoa and coffee beans are dried and roasted in their natural shells to preserve even the most delicate flavours and aromas. This cake is my ultimate tribute to these two fantastic ingredients and their love for one another.
- Level:
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Medium
Roasted pineapple and white chocolate cake
Ingredients: Roasted pineapple and white chocolate cake
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1.7 ozsucrose
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1.7 ozall-purpose flour
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0.8 ozalmond flour
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1.7 ozdesiccated coconut
Preparation: Roasted pineapple and white chocolate cake
Mix together.
Ingredients: Roasted pineapple and white chocolate cake
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4.2 ozegg white
Preparation: Roasted pineapple and white chocolate cake
Add to previous mixture.
Ingredients: Roasted pineapple and white chocolate cake
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2.1 ozbrown sugar
Preparation: Roasted pineapple and white chocolate cake
Melt together and add to previous mixture.
Ingredients: Roasted pineapple and white chocolate cake
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1.8 ozroasted pineapple cubes
Preparation: Roasted pineapple and white chocolate cake
Fold into cake batter.
Bake-stable pineapple jam
Coconut Crumble
Ingredients: Coconut Crumble
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0.5 ozbrown sugar
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0.5 ozall-purpose flour
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0.5 ozdesiccated coconut
Preparation: Coconut Crumble
Mix together.
Ingredients: Coconut Crumble
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0.5 oz82% butter
Preparation: Coconut Crumble
Add and mix together by hand until crumbly.
Assembly
Pipe 250 g of cake batter into 30 x 6 x 4.5 cm metal mould (buttered) and insert pineapple jam in the centre.
Pipe remaining cake batter on top of jam. Sprinkle 60 g of coconut crumble on top and bake at 160°C for 40 minutes.
Rotate cake halfway through. Remove from oven and leave to cool. Decorate with roasted coconut cubes and
desiccated coconut.
Assembly
Pipe 250 g of cake batter into 30 x 6 x 4.5 cm metal mould (buttered) and insert pineapple jam in the centre.
Pipe remaining cake batter on top of jam. Sprinkle 60 g of coconut crumble on top and bake at 160°C for 40 minutes.
Rotate cake halfway through. Remove from oven and leave to cool. Decorate with roasted coconut cubes and
desiccated coconut.
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