Chocolate Dessert

Spiced pineapple cake with roasted white chocolate

Name: Spiced pineapple cake with roasted white chocolate
Prep time: 25 min
Cook time: 140 min
Total time: 165 min
Yield: 12
Ingredients: 525g cake flour, sifted; 1 tsp bicarbonate of soda; 2 tsp ground cinnamon; 1/2 tsp each ground nutmeg and ginger; 150g brown sugar; 360g caster sugar; 3 eggs, lightly beaten; 1 1/2 tsp vanilla extract; 1 cup (250ml) canola oil; 1/2 cup (70g) pecans; 1/2 pineapple, flesh chopped (to give 1 cup); 3 bananas, mashed; 200g white chocolate, chopped; 80g softened unsalted butter; 200g pure icing sugar, sifted; 500g softened cream cheese, chopped; 1 tbs vanilla bean paste

4 ratings

25m

2h 20m

Spiced pineapple cake with roasted white chocolate

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by delicious. team

delicious. team

Oct 03, 2015

It's not only the exterior of this modern spiced pineapple cake that will impress your guests. The moist pineapple, banana and white chocolate interior is just as gorgeous.

525g cake flour, sifted
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1/2 tsp each ground nutmeg and ginger
150g brown sugar
360g caster sugar
3 eggs, lightly beaten
1 1/2 tsp vanilla extract
1 cup (250ml) canola oil
1/2 cup (70g) pecans
1/2 pineapple, flesh chopped (to give 1 cup)
3 bananas, mashed
200g white chocolate, chopped

Cream cheese icing

80g softened unsalted butter
200g pure icing sugar, sifted
500g softened cream cheese, chopped
1 tbs vanilla bean paste

Method

1.

Preheat oven to 180˚C. Grease and line the base and sides of two round 15cm x 7cm-deep cake pans with baking paper.
2.

Combine flour, bicarb soda, spices, brown sugar and 250g caster sugar in a bowl with 1 tsp salt. In a separate bowl, whisk eggs, vanilla and oil until combined. Fold into flour mixture, then fold in pecan, pineapple and banana. Pour into pans, then bake for 1 hour 30 minutes or until a skewer inserted into the centre comes out clean (cover pans loosely with foil for the final 30 minutes if browning too quickly). Cool in pans, then turn out onto a wire rack.
3.

To make praline dust, line a baking tray with baking paper. Melt remaining 1/2 cup (110g) caster sugar in a pan over high heat, swirling pan, for 5 minutes or until a golden caramel forms. Pour onto tray and set aside to cool. Break into shards, then whiz in a food processor to a fine powder.
4.

For the icing, beat butter and icing sugar in an electric mixer until pale. Add cream cheese and vanilla. Beat until thick and pale.
5.

To make the roasted white chocolate, preheat oven to 130°C and place chocolate in a baking dish. Roast, stirring every 5 minutes, for 45 minutes or until golden.
6.

Slice each cake in half horizontally. Place one cake layer on a plate and spread with 1/3 cup icing. Repeat 2 more times, then top with remaining cake layer. Spread remaining icing around cake, then drag icing in an upwards motion to create ridges. Return roasted chocolate to oven for 5 minutes to warm. Pour over cake and sprinkle with praline dust to serve.