Marrow, almond and pineapple cake
| Recipe By: | Abigail Donnelly |
| Serves: | 8-12 |
| Cooking Time: | 50 minutes |
| Prep Time: | 35 minutes |
Ingredients
- 1 cup Salted almonds, chopped
- 1 cup Salted almonds, chopped
- 1 x 440 g can Crushed pineapple in light syrup
- 140 g whole wheat flour
- 500 ml water
- 1 lemon sliced, to garnish
- icing sugar, for dusting
- 2 tsp almond extract
- 2 extra-large free range eggs, beaten
- 1 1/3 cups canola oil, plus extra for greasing
- 2 cups baby marrows, grated
- 2 tsp salt
- a pinch ground nutmeg
- 4 tsp bicarbonate of soda
- 250 g cake flour, sifted
- 60 g brown sugar
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Combine the dry ingredients in a large mixing bowl. Add the baby marrow, oil and eggs and beat well. Add the remaining ingredients and combine.
- Pour into a greased 28 x 23 x 5 cm cake tin. Bake for 50 minutes, or until a skewer inserted comes out clean.
- Leave to cool for 10 minutes before removing from the tin. Allow to cool further on a rack.
- Place the icing sugar in a bowl, add the lemon juice and enough water to make an icing of pouring consistency. Pour the icing over the cake just before serving.
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