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Marrow, almond and pineapple cake

By Abigail Donnelly

Serves 8 - 12

Difficulty Easy

Prep Time 35 minutes

Cooking Time 50 minutes

Ingredients

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

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.