Desserts & Baking
Marrow, almond and pineapple cake
8 - 12
Easy
35 minutes
50 minutes
Wine/Spirit Pairing
Mullineux Family Straw Wine
Ingredients
Method
- 400 g brown sugar
- 140 g wholewheat flour
- 280 g cake flour, sifted
- 1 t bicarbonate of soda
- 1 t ground nutmeg
- 1/2 t salt
- 2 cups marrows, grated
- 1 1/3 cups canola oil, plus extra for greasing
- 2 extra-large free-range eggs, beaten
- 1 cup salted almonds, chopped
- 1 x 440 g crushed pineapple in juice
- 2 t almond extract
- 660 g icing sugar, sifted
- 1 lemon, juiced
- water
Method
Ingredients
Preheat the oven to 180°C. Combine the dry ingredients in a large mixing bowl. Add the baby marrow, oil and eggs and beat well. Add the remaining ingredients and combine. Pour into a greased 28 x 23 x 5 cm cake tin. Bake for 50 minutes, or until a skewer inserted comes out clean.
Leave to cool for 10 minutes before removing from the tin. Allow to cool further on a rack. Place the icing sugar in a bowl, add the lemon juice and enough water to make an icing of pouring consistency. Pour the icing over the cake just before serving.
Hi. I would like to know why, when you google Marrow, almond and pineapple cake, there are 2 Woolworths Tasste recipes, by Abigail Donnelly, with different amounts of the ingredients. One says 400 g brown sugar and the other 60 g, one says 1 t Bicarb and the other 4t. These are pretty big differences. Which is the correct recipe?
Hi Sharon,
Thanks for the message. We’ve tracked down the magazine that the recipe appeared in, and this recipe on our website (taste.co.za), with 400g brown sugar and 1t bicarb, is the correct one.
The other recipe (on Woolworths website), with 60g sugar and 4t bicarb, is incorrect. We’ve sent Woolies a message and asked them to ammend the recipe accordingly.
Happy baking!