- 3 cups fresh pineapple, diced
- 1 large orange, peeled and segmented
- 2 inch fresh ginger, grated
- 1 cup sugar + 1/2 cup sugar + 3 tablespoon
- 1.5 cups all purpose flour + 2 tablespoon all purpose flour
- zest of 1 orange
- 1 1/2 teaspoon baking powder
- a pinch of salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
For Icing:
- 1/2 cup + 2 tablespoon confectioners sugar
- 2.5 tablespoons fresh lime juice
- 1/2 teaspoon lime zest
Or
confectioners’ sugar and candied ginger for garnish
Method
Combine diced pineapple, oranges and grated ginger in a non reactive pan; add 1/2 cup + 3 tablespoon sugar with 2 cups of water and simmer the fruits for about 12-15 minutes, until the fruits are tender.
Cool and drain the fruits, save the liquid. Process the fruits coarsely in a processor.
Combine sifted flour, salt, baking powder. Rub in the orange zest into the flour with your fingertips. Set aside.
Whisk the eggs in a bowl for about 2 minutes. Slowly add the sugar and beat for another 5-8 minutes.
Add the flour mixture into the egg mixture, gradually at first, until the flour mixture combines into the egg mixture; add the melted butter slowly until the butter is incorporated.
Add the processed fruits to the cake batter, folding gently to mix throughout. Line a 9 inch round cake pan with parchment paper and grease the pan and the paper.
Bake in a preheated 375F oven for about 30 minutes or until the cake is golden and puffed up or until a toothpick comes out clean.
Remove from the oven and prick the cake all over with the toothpick; pour the reserved syrup on the cake; let the cake absorb the syrup and cool for at least 30 minutes.
To make the icing, whisk together the confectioners sugar, zest and lime juice. Place the cake on a wire rack set on a tray. Drizzle the glaze over the cake and let it set for about 20-30 minutes.
Or
Sprinkle confectioners’ sugar on the cake and sprinkle finely chopped candied ginger if you wish.