Whole Pineapple Cake (Gluten-Free)

Step 1
Preheat the oven to 160°C and line a 30 cm (12 inch) loaf (bar) tin with baking paper.

Step 2
Cut the skin off the pineapple and set aside, then cut the flesh and core into small cubes and blitz them in a food processor until smooth. You’ll need 400 g (14 oz) of pineapple purée for the batter. It’s a good idea to strain the puree in a sieve or colander to remove excess liquid, especially if the pineapple is very ripe. Put a glass underneath and the drink the juice!

Step 3
Whisk together the almond meal, desiccated coconut and baking powder in a large bowl and set aside.

Step 4
In a stand mixer with the whisk attachment, whisk the eggs and sugar on medium speed until pale and fluffy (or you can do this in a large bowl with a hand whisk).

Step 5
Add the pineapple purée to the egg mixture and whisk for another minute.

Step 6
Slowly add the dry ingredients in batches, whisking well after each addition.

Step 7
Pour the mixture into the prepared tin and bake for 50–60 minutes, until golden brown and a skewer inserted into the centre of the cake comes out clean.

Step 8
Leave the cake to cool in the tin on a wire rack for 10 minutes before turning out.

Step 9
Serve straight away or keep in an airtight container in the fridge for up to 1 week.

Step 10
Serve warm or toasted, its nice with yoghurt and toasted coconut on top