This fruity cake is made with coconut and cashew flours for a beautifully moist and dense cake, topped with sticky pineapple and nectarine.
- 1 cup cashew nut flour (or almond)
- ½ cup coconut flour
- ½ cup freshly grated coconut (optional)
- 1 tsp bicarbonate of soda
- ½ cup coconut oil or butter (warmed until liquid)
- ½ cup coconut sugar
- 3 eggs, lightly beaten
- ½ cup buttermilk or natural yoghurt
Sticky pineapple and nectarine topping
- 3-4 thin pineapple slices
- 2 nectarines, thinly sliced
- 2 tbsp maple syrup or coconut sugar
- ½ tsp cinnamon
- ½ tsp ground ginger
- juice of 1 lime
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 170°C. Lightly grease and line a small loaf tin or 20 x 20 cm baking tray with baking paper.
2. Add the fruit slices, maple syrup, spices and lime juice to the bottom of the baking dish and set aside.
3. Mix together the cake ingredients in a large mixing bowl until a smooth batter has formed.
4. Pour the batter over the fruit in the prepared tin and bake for 35–40 minutes, or until golden and a skewer inserted into the centre comes out clean. Remove from the oven, and allow to cool for a few minutes before turning out.