This moist and aromatic coriander and pineapple cake is easy to prepare and is perfect for different occasions. The cream cheese frosting with the addition of pineapple juice is delicate and in perfect union with the not too sweet cake.
Coriander and pineapple cake
- 1 cup all-purpose flour
- 0.25 cup wholemeal flour
- 0.5 cup white sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1.5 tsp or more ground coriander
- 0.25 tsp ground ginger
- 1 cup finely chopped canned pineapple
- 0.25 cup vegetable oil I used olive oil
- 2 eggs at room temperature
- 60 g powdered sugar
- 200 g cream cheese
- 2 tbsp or less pineapple syrup
- 1 tsp vanilla extract
Instructions: Coriander and pineapple cake
- In a bowl mix the flours, sugar, spices, salt, baking soda and baking powder.
- Add oil, eggs and previously drained and finely chopped pineapple. Remember to set aside a few tablespoon of syrup for the frosting. Mix together briefly.
- Line a 20 cm baking tray with baking paper, then transfer the batter and bake it in preheated oven at 180° C for about 50 minutes. After this time, check if the cake is ready with a toothpick by sticking it in the center of the cake. If the toothpick is clean then the cake is ready otherwise it needs a few more minutes of baking. Before stuffing the cake let it cool down completely.
- Beat the cream cheese with icing sugar, two tablespoons of pineapple syrup and vanilla extract until it becomes smooth and fluffy (3 – 4 minutes).
- Divide the cake into 2 parts. Spread the first part with half of the frosting, cover with the second piece of cake.
- Finally cover the top piece with the remaining frosting. Then decorate with a few slices of pineapple and a spinkle of coriander powder.
Store in the fridge.
lot of love. B.
p.s. If you love ananas and frosting in your desserts check my Cupcakes with fresh pineapple, cream cheese frosting and pineapple flowers. (foto below)