The Food Coach

Free Healthy Recipe - Pineapple Frangipanni Cake

Low GI, Wheat Free

This dessert does take time to prepare but it's delicious, not too sweet and there's nothing like it available commercially. You may have to serve it with ice cream (but find a good one) for the diehards who have a sweet tooth, but personally I like it with a sheep's yoghurt and sliced fresh pineapple.

Ingredients

Pastry:
1 tbsp maple syrup
¼ cup almond oil
2 tbsp ice cold water, (extra water if the dough is too crumbly)
1½ cups pineapple, sliced

Filling:
1/3 cup maple syrup
2 tbsp almond oil
200 grams ground almonds
1 cup pineapple, chopped

Copyright John Paul Urizar
www.johnpaulurizar.com.au

Method

Place the flour, maple syrup, almond butter and oil in the food processor and process until it forms a breadcrumb consistency. Add cold water and process to a smooth dough.
Wrap the dough in plastic and refrigerate for 35 minutes.

Heat the oven to 180 degrees Celsius.

Roll the pastry out and line an oiled flan tin. Cover with foil and beans and bake blind for 15 minutes. Remove the foil and bake for a further 10 minutes.
Set the pastry case aside to cool.

Combine the maple syrup, oil, eggs and almond essence. Stir the ground almonds through until smooth. Fill the flan dish with the frangipanni and arrange pineapple pieces over the top. Place in the oven to bake for 20 minutes before covering with foil to cook for a further 25 minutes.

Makes 8 servings

Scale recipe to serves

Prep Time: 45 mins
Cooking Time: 70 mins
Ready in: 2 hrs


Suitable for:
Dessert

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Nutritional Information - Per Serve
Kj 1974 kj
Calories 472 kcal
Fat 29.8 g
Saturated Fat 2.7 g
Total Carbohydrate 33.3 g
Total Protein 12.6 g
Fibre 6.1 g