Roasted pineapple coffee cake
Coffee and cocoa: they are meant to meet in delicious creations. Not only are they both all-natural products, enjoying a tropical, sunny and humid equatorial climate. Both cocoa and coffee beans are dried and roasted in their natural shells to preserve even the most delicate flavours and aromas. This cake is my ultimate tribute to these two fantastic ingredients and their love for one another.
Recipe
Roasted pineapple and white chocolate cake
| ingredients | preparation |
|---|---|
|
Mix together. |
|
Add to previous mixture. |
|
Melt together and add to previous mixture. |
|
Fold into cake batter. |
Bake-stable pineapple jam
| ingredients | preparation |
|---|---|
|
Mix together. |
|
Slowly add to previous mixture to avoid lumps. Slowly bring to a boil and |
|
Add and immediately pour into desired moulds. |
Coconut Crumble
| ingredients | preparation |
|---|---|
|
Mix together. |
|
Add and mix together by hand until crumbly. |
Assembly
Pipe 250 g of cake batter into 30 x 6 x 4.5 cm metal mould (buttered) and insert pineapple jam in the centre. |
Assembly
Pipe 250 g of cake batter into 30 x 6 x 4.5 cm metal mould (buttered) and insert pineapple jam in the centre. |
