Pineapple Ginger Cake
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February 23, 2023The ginger kick. The lemon tang. The sweet juiciness of pineapple. This cake could belong on a 5-star restaurant dessert menu, topped with a rich vanilla gelato and a drizzle of brown butter caramel sauce. Or, you can enjoy it in your very own kitchen with your afternoon tea or coffee (decaf of course!)
You probably know by now that I’m all about the easy recipes and the minimal cleanup, and this recipe is no different. Two bowls – or one if you’re like me and dump your flours directly into your wet ingredients – one baking pan, one spoon.
Besides being easy to make, I love this cake because the flavour combination is unique and yet somehow still cozy and comforting and with the ginger and pineapple you can enjoy it just as much in the winter as the summer months without it ever feeling out of place.
If you’re wondering what the combination is like, just picture-taste this: the pineapple provides sweetness and flavour, but what really make this cake rich and moist, is the olive oil. If you’re not a fan of lemon or perhaps of ginger, you can still make this cake and just omit accordingly. This cake is for everyone and anytime! Breakfast, snack, dessert, hostess gift, take your pick!
Instructions
Pre-heat oven to 350 degrees F/ 175 degrees C.
Mix pineapple, olive oil, lemon zest, vanilla, ginger pieces, sugar and eggs together in a large bowl. Stir remaining dry ingredients together in a small bowl and add to the large bowl. Mix until incorporated.
Pour in an 8x8” well-greased or lined with parchment paper baking pan, and bake for 25 – 35 minutes, or until toothpick inserted into center comes out clean.
Let cool for 15 minutes and slice into squares.
Makes about 16 pieces.
Optional: top with cream cheese frosting.
Store in airtight container, in the fridge, for 5 – 7 days.
Ingredients:
2 cups crushed or pureed pineapple, with its juice
1 cup olive oil
Zest of 1 lemon
2 tsp vanilla
3 Tbsp dried candied ginger, chopped in small pieces. You can use the sweetened or
unsweetened kind
½ cup granulated sugar
2/3 cup coconut sugar (or sub for regular sugar)
2 eggs
3 cups all-purpose flour (regular or gluten-free)
2 cups almond flour
½ tsp salt
3 tsp baking powder
1 tsp cinnamon
1 tsp powdered ginger
