Baking

Ingredients
  • 1 small ripe pineapple
  • 3 pieces of stem ginger in syrup, chopped
  • 125 g (4 oz) polenta
  • 1 teaspoon baking powder
  • 125 g (4 oz) ground almonds
  • 175 g (6 oz) slightly salted butter, softened
  • 175 g (6 oz) caster sugar
  • finely grated rind of 3 limes
  • 2 eggs, beaten
  • 50 g (2 oz) caster sugar
  • 3 tablespoons water
  • juice of 3 limes
  • 3 tablespoons stem ginger syrup
Directions

Cut away the skin from the pineapple and cut the flesh into 1 cm (½ inch) slices. Chop into small pieces, discarding the core. Mix together the pineapple and chopped ginger, then scatter in a greased and baselined 20 cm (8 inch) round cake tin at least 4.5 cm (1¾ inches) deep (see pages 13–15).

Mix together the polenta, baking powder and ground almonds in a bowl. Beat together the butter, sugar and lime rind in a bowl until pale and creamy. Gradually beat in the eggs. Add the dry ingredients and mix well.

Spoon the mixture into the tin and level the surface. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 35 minutes or until risen, just firm to the touch and a skewer inserted into the centre comes out clean.

Meanwhile, make the syrup. Put the sugar and measurement water in a small saucepan and heat gently until the sugar dissolves. Bring to the boil and boil for about 3 minutes or until thickened. Remove from the heat and stir in the lime juice and ginger syrup.

Loosen the edge of the cake and invert on to a serving plate, peeling off the lining paper. Spoon the syrup over the top and serve warm or cold.

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