I was testing a ginger beer recipe recently and found myself with some leftover pineapple and ginger pulp. In a bid to limit food waste, this loaf came to mind.
Even if you don't have leftover pulp, this recipe can be recreated by blending a cup or two of pineapple chunks and some fresh ginger with water or plant-based milk to make a smoothie. This will be the liquid element in the cake, along with the sunflower oil. Simple, delicious and perfectly moist. You'll want to serve this alongside a glass of fruit punch or a steaming cup of tea - whatever takes your fancy.
I topped my loaf with some crushed peanut brittle (ground peanuts mixed with a sugar syrup) that I had lying around. But this is entirely optional. Feel free to use any topping of your choice such as mixed nuts, seeds or fresh fruit.
Ingredients
(Serves 8)
- 2 cups self-raising flour
- 1 cup caster sugar
- 1/2 teaspoon baking powder
- 1 and 1/4 cup blended pineapple and ginger
- 1/2 cup sunflower oil
- 1 teaspoon vanilla extract
Method
Preheat the oven to 170 C.
Place all the ingredients in a mixing bowl and use a wooden spoon or spatula to gently fold and combine until you have a thick cake batter.
Pour the batter into a lightly greased and flour-dusted loaf tin and bake in the oven for 35-40 minutes. A skewer/toothpick stuck in the centre should come out clean.
Leave to cool completely before removing from the tin and serving.
No comments:
Post a Comment