Carrot & pineapple cake
Make this budget-friendly tropical cake with canned or fresh pineapple. If you're using fresh, decorate with pineapple 'flowers' for the wow factor
Pineapple flowers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
- vegetable oilfor the tin
- small pineapple
Method
step 1
Heat the oven to 160C/140C fan/ gas 3. Lightly oil six holes of a muffin tin using the vegetable oil. Trim the pineapple to remove the skin, eyes and leaves. Cut 6 very thin slices from one end (you can use the rest in another recipe) and push them into the oiled tin to line the holes. Bake for 30 mins, until completely dry. Leave to cool, then remove and use to decorate a cake (see recipe for our carrot & pineapple cake below). Will keep for two days.
