Spiced Pineapple Cake with Cashew Cream (Dairy & Gluten Free)
Following my Peach Melba Cake, I started brainstorming other recipes using tinned fruit. I rarely eat pineapples, but I’ve always admired the beauty of an upside-down pineapple cake. To put a twist on the classic, I added cardamom and black pepper, which complement the pineapple without overpowering it. Originally, I tried making a coconut whipped cream for the topping, but it didn’t hold up well. That’s when I turned to cashews, creating a thick yet pourable cashew cream. If you prefer, you can serve the cake with dairy-free yoghurt, but I think it needs something with a bit more body. Feel free to use any flavour of yoghurt to complement the cake; just enjoy!
Hands-on Time 30 minutes (plus cooling)
Baking Time 35 minutes
Ingredients
100g cashew nuts
Water (for soaking)
Oil for greasing (flavourless, e.g., sunflower or vegetable)
5 cardamom pods
1/8 tsp freshly ground black pepper
65g plus 1 tbsp soft dark brown sugar
50g plus 1 tbsp caster sugar
1 tin of pineapple slices in fruit juice (approx. 430g undrained)
3 medium eggs
125g ground almonds
15g cornflour
Couple of pinches fine salt
150g dairy-free yoghurt (coconut or vanilla recommended)
2 tbsp icing sugar
Equipment
Small bowl
Scissors
Baking parchment
20cm fixed or push-bottom cake tin
Pestle and mortar
Kitchen paper
Mini chopper or blender
2 mixing bowls
Electric whisk
Spatula
Knife
Wire rack
Method
1. Prepare the Cashews
Soak the cashew nuts in water in a small bowl. Set aside.
2. Prepare the Cake Tin
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Cut a piece of baking parchment into a circle to line the base of the cake tin.
Grease the tin with oil and line with the parchment.
3. Make the Spiced Sugar Layer
Peel the cardamom pods and remove the seeds. Discard the husks.
In a pestle and mortar, grind the cardamom seeds, black pepper, 1 tablespoon of soft dark brown sugar, and 1 tablespoon of caster sugar until the seeds are separated and the pepper is finer.
Scatter the spiced sugar mixture evenly over the bottom of the prepared tin.
4. Prepare the Pineapple
Drain the pineapple slices (reserve the juice for drinking). Pat the slices dry with kitchen paper.
Blend 100g of pineapple slices in a mini chopper or blender until smooth. Set aside the remaining slices.
5. Make the Cake Batter
Separate the eggs into two mixing bowls.
Add the blended pineapple and 65g of soft dark brown sugar to the egg yolks. Beat with an electric whisk on high speed for at least 1 minute.
Clean and dry the beaters. Whisk the egg whites until foamy, then gradually add 50g of caster sugar. Continue whisking until stiff peaks form.
Add the ground almonds, cornflour, and a pinch of salt to the egg yolk mixture. Combine with a spatula.
Fold in the egg whites in two batches until no streaks remain.
5. Assemble and Bake
Arrange the reserved pineapple slices over the spiced sugar layer in the tin. Trim the slices if needed to fit.
Pour the batter over the pineapple slices and smooth the top with a spatula. Tap the tin on the worktop to remove air bubbles.
Bake on the middle shelf for 35 minutes. Let the cake cool in the tin for 15 minutes, then invert onto a wire rack. Remove the parchment and let the cake cool completely.
6. Make the Cashew Cream
Drain the soaked cashews and blend them with 100g of dairy-free yoghurt until smooth.
Add the remaining yoghurt, a pinch of salt, and the icing sugar. Blend again until thick and pourable.
7. Serve
Serve the cake with the cashew cream on the side, allowing guests to help themselves.
Enjoy!
