Pineapple White Chocolate Cake with Salted Brown Sugar Glaze

Name: Pineapple White Chocolate Cake with Salted Brown Sugar Glaze
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: British
Ingredients: For the cake:; 200g unsalted butter; 200g golden caster (or granulated sugar); 1 tsp vanilla extract; 3 large free-range eggs; 200g ground almonds; 100g plain flour; 1 tsp baking powder; 100g white chocolate chips; 1 x 435g tin Del Monte Pineapple Chunks in Juice, drained (reserve the juice); a few sprigs of fresh thyme; For the salted brown sugar glaze:; reserved juice from 435g tin of Del Monte Pineapple Chunks in Juice; 2 tbsp light brown sugar; ¼ tsp sea salt

Serves: 8

Ready in: 60 mins +

Know your nutrients

Calories

635 -

Fat

41.3g -

Saturates

17.5g -

Sugars

44g -

Salt

0.29g -

Protein

10.1g -

Carbs

56g -

Fibre

2.9g -

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Full of flavour, this luscious cake is sure to put a spring in your step as we head towards t-shirt weather. The rich bake is ideal to serve up as an Easter treat, for dessert at a dinner party, or simply for the family to enjoy on the long weekend!

Pineapple White Chocolate Cake with Salted Brown Sugar Glaze Recipe: Veggie

Ingredients
Method

Ingredients:

For the cake:

200g unsalted butter
200g golden caster (or granulated sugar)
1 tsp vanilla extract
3 large free-range eggs
200g ground almonds
100g plain flour
1 tsp baking powder
100g white chocolate chips
1 x 435g tin Del Monte Pineapple Chunks in Juice, drained (reserve the juice)
a few sprigs of fresh thyme

For the salted brown sugar glaze:

reserved juice from 435g tin of Del Monte Pineapple Chunks in Juice
2 tbsp light brown sugar
¼ tsp sea salt

method:

Preheat the oven to 170C/325F/Gas 3, and line a round, 20cm loose-bottomed cake tin with baking parchment.
Cut the butter into chunks and place in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy; about 3-4 minutes.
Add in the vanilla extract, then whisk again whilst adding in the eggs, one at a time.
Fold in the ground almonds, flour and baking powder.
Stir in the white chocolate chips, then spoon the mixture into the prepared cake tin. Level the mixture with the back of a spoon.
Arrange the drained pineapple chunks on top of the cake and push in very slightly.
Place the cake in the oven to cook for 35-40 minute; until an inserted skewer comes out clean.
While the cake is in the oven, make the salted brown sugar glaze. Pour the reserved pineapple juice from the drained pineapple into a small saucepan.
Bring to the boil, then simmer for 8-10 minutes, until reduced by half and slightly thickened.
Add the brown sugar and stir together until the sugar dissolves, then stir in the salt.
Turn off the heat and leave to cool to room temperature – it will thicken further as it cools.
When the cake is done, remove it from the oven and leave to cool in the tin.
Remove from the tin and remove the baking parchment. Brush or drizzle the salted brown sugar glaze on top (you can warm the glaze back up if it has thickened too much).
Arrange a few thyme sprigs on top, then serve.