Name: Pineapple and almond fruit cake
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 1
Ingredients: 375.00 gm self-raising flour, sifted; 500.00 ml mixed dried fruit; 180.00 gm brown sugar; 230.00 gm vegetable oil; 400g crushed pineapple in syrup or natural juice, drained; 125.00 gm water; 107.50 gm caster sugar; 150g slivered almonds; 3 eggs

Pineapple and almond fruit cake

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Prep Time:
15 minutes

Cook Time:
90 minutes

Total Time:
105 minutes

Indulgent pineapple almond cake drizzled with caramel.

Ingredients:

375.00 gm self-raising flour, sifted
500.00 ml mixed dried fruit
180.00 gm brown sugar
230.00 gm vegetable oil
400g crushed pineapple in syrup or natural juice, drained
125.00 gm water
107.50 gm caster sugar
150g slivered almonds
3 eggs

Instructions:

Preheat your oven to 180C (160C fan). Grease and line the base of a 22cm springform pan with non-stick baking paper for easy removal later.
In a large bowl, mix flour, mixed fruit, and sugar. Whisk together oil and eggs. Add to dry ingredients along with pineapple, gently folding until combined. Transfer mixture to prepared pan and bake for 75-80 mins until a skewer comes out clean. Let cool on a wire rack.
For the Topping: In a small saucepan, gently blend water and sugar until sugar dissolves over low heat for 1-2 minutes. Increase heat to high and let it boil undisturbed for 5-8 minutes until it turns a pale golden caramel. Sprinkle almonds on top of the cake and pour the caramel over the almonds, letting it cascade down the sides of the cake.

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