Caramelised pineapple cake

Caramelised pineapple cake

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  • 4 to 6
  • Easy
  • Carb Conscious Fat conscious
  • 15 minutes
  • 4 hours
  • Vergelegen Vin de Florence 2007


  • 2 queen pineapples, peeled, halved and thinly sliced
  • 4 T caster sugar
  • ½ cup verjuice
  • 1 vanilla pod, halved
  • vanilla-bean ice cream, to served

Cooking Instructions

Preheat the oven to 150°C.
Layer the pineapple slices in a 20cm cake pan.
Place a saucepan on a medium heat. Add the caster sugar, verjuice and vanilla pod to it and simmer for 10 minutes.
Pour the mixture over the pineapple slices and place in the oven for 4 hours or until the cake is caramelised and golden.
Remove from the pan and leave to rest for about 5 minutes.
Serve while still warm with vanilla-bean ice cream.

Per serving: 665.2KJ, 2.4g protein, 5.2g fat, 26.6g carbs

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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