Pineapple, Crystallized Ginger, Caramel Cake

Photo by Malai Chea. Happy Birthday Angie!

I been watch the Great British Baking Show and I’m feeling inspired to put some flavors together. While pineapple and ginger aren’t wildly crazy I thought this would be a lovely spicy cake. It’s a birthday,


3 cup flour

1.5 cup almond flour

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon mace

1 tablespoon soda

1.5 cup oil

4 eggs

2 cups sugar in the raw

1 cup white sugar

20 ounce can crushed pineapples, squeezed and well drained

1/4 crystallized ginger, chopped and tossed in a little flour

Combine the flour, almond flour, salt, soda, cinnamon, allspice and mace. In the bowl of a stand mixer beat eggs and sugars together. Beat until the sugar is fairly dissolved. Add oil and mix. Add flour. Once the flour is incorporated add pineapple. Mix on high for 2 minutes. Remove from stand and add in the ginger by hand.

In 3-9 inch parchment and lined cake pans put equal amounts of batter. Bake at 350 for 65-75 minutes.


needed for the top and some in the buttercream

1 cup sugar

1/4 cup water

150 ml heavy cream

1/2 cup butter

add a pinch of salt -optional

In heavy bottomed pan combine the sugar and water. Bring to a brownish color, careful not to burn it. Add the cream and butter and stir until combined. It boils up so use a proper sized pot. Return to the heat and cook 2 minutes more.


Swiss Meringue Butter Cream with Caramel

4 egg whites

1 1/4 cup sugar

12 ounces butter, just room temperature-or a little cooler

1/2 cup caramel

Using a water bath and the bowl of the stand mixer heat the egg whites and sugar, stirring regularly until it reaches 160 degrees. Move the mixture to the stand and whip adding air and cooling the eggs. When cool add the butter bit by bit. When all incorporated add the caramel and mix thoroughly.

You may need to cool the buttercream before spreading it.