Marrow, almond and pineapple cake

Marrow, almond and pineapple cake

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  • 8 - 12
  • Easy
  • Dairy free
  • 35 minutes
  • 50 minutes
  • Mullineux Family Straw Wine 2010


  • 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

Cooking Instructions

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.

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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    Sharon Botha
    February 22, 2019

    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?

    1. default
      February 26, 2019

      Hi Sharon,
      Thanks for the message. We’ve tracked down the magazine that the recipe appeared in, and this recipe on our website (, 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!