Just the ticket.
A pineapple in the fridge and a distant memory of Domestic Science lessons, resulted in some (literally) old school bakery today!
You will need:-
An 8 inch diameter cake tin, greased & lined
About half a pineapple, cut into chunks about 1/4 inch thick
1 cup of ground almonds
1 tbsp coconut flour
1/2 cup coconut milk
1/4 cup honey/agave nectar
1 tsp baking powder
1 tsp mixed spice (optional)
1 tsp vanilla extract
Caramelise the pineapple in a pan, turning over when it starts to brown a little. Once both sides are done, plop it in the cake tin and spread evenly around to cover the base.
Put all the other ingredients in the mixer & combine well. It’s really that quick and easy!
Pour the mixture into the tin, evenly spreading across the pineapple.
Bake in the middle of a pre-heated oven at 180 degrees for around 30 minutes, or until a skewer comes out clean.
Turn out, once cooled a little, onto a wire rack upside down. The pineapple should now be on top!
Enjoy, as I am now, with some double cream if you do dairy, or straight up. Best slightly warm in my humble opinion.