Extra-moist and studded with nuts and dried cranberries, this low Fodmap pineapple cake is delicious. Be careful not have more than a small slice at a time. If you’re making it for a special occasion, you could cover it with a frosting made from powdered sugar, butter, and water. If fructose is a trigger for you, you’ll have to reduce the size of your slice.
PINEAPPLE AND PECAN CAKE
Author: Suzanne Perazzini
Serves: 12 slices
Ingredients
- 2 cups (316 g) white rice flour
- ½ cup (64 g) tapioca flour
- ½ cup (96 g) potato starch
- 1 teaspoon baking powder
- 1 teaspoon ground gingerroot
- Pinch of salt
- 1 cup (200 g) white sugar
- ½ cup (55 g) chopped pecans
- ½ cup (60 g) dried cranberries
- 3 eggs
- 1 teaspoon vanilla extract
- 1½ cups (354 ml) light olive oil
- 1 can (8 ounces, or 225 g) of crushed
- pineapple
- 3 just ripe bananas, mashed
Method
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Sift together all the dry ingredients except the sugar. Add the sugar and combine. Then add the pecans and dried cranberries.
- Lightly beat the eggs with the vanilla.
- Add the eggs to the dry mixture, along with the rest of the ingredients. Mix until just combined.
- Pour the batter into a buttered, floured 9-inch (23 cm) cake pan.
- Bake for 1 hour. You may need to cover with aluminium foil partway through baking to prevent the top from burning.
- Remove from the oven and let cool in the pan for 10 minutes.
- Turn out the cake onto a cooling rack and let cool completely before serving.
- Store in an airtight container in the fridge for 2 to 3 days or freeze for 2 to 3 months.
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