- 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 cupa 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
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.