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Caramelised pineapple cake

By Abigail Donnelly
4 to 6
Easy
15 minutes
4 hours

Ingredients

  • 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

Method

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

Discover more fruity desserts here.