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Organic Virgin Coconut Oil 283ml
Organic Oils, naturally sourced and full of groovy goodness.
Gizzi Erskine's Pineapple, Lime and Agave Nectar 'Margarita' Cake
If you’ve never had a pineapple margarita you’re missing out. Pineapples are both piquant and sweet and work well with the lime and Orange liqueur. So this is the base of this cake. I decide to omit the tequila and instead use the flavour of the agave nectar. The Rich & Dark Agave Nectar acts like a really good aged tequila which comes from the agave plant. For me, the alcohol in tequila doesn’t make a good cake, but any leftover Triple sec, Cointreau or Grand Marnier will make a brilliant icing.
180g The Groovy Food Company Organic Coconut Oil, melted
180ml The Groovy Food Company Agave Nectar Rich and Dark
4 free range eggs
200g self-raising flour
50g The Groovy Food Company Organic Coconut Flour
¼ tsp bicarbonate soda
350g fresh pineapple, very finely chopped
½ tsp sea salt
zest of 1 orange zest and juice of 2 limes
Frosting:
170ml double cream
juice and zest of 1 lime, plus more lime for garnish
70ml The Groovy Food Company Agave Nectar Rich and Dark
300ml cream cheese
- Heat the oven to 160C. Grease and line 2, 20cm sandwich cake tins.
- Gently melt the oil or butter in a pan on the hob.
- Place the Rich and Dark Agave Nectar and eggs in a bowl or a tabletop mixer and beat together, slowly pouring the oil or butter in as you go, and beat together for 5 minutes or until fluffy. (Pouring the fat in slowly helps it to emulsify with the mixture and prevents it from splitting.)
- Sift in the flours and bicarbonate of soda and quickly beat them in. Finally stir in the pineapple, salt, fruit zest and lime juice.
- Pour the cake mixture into the tin, leveling off the top as you go, then pop in the oven and bake for 45 minutes.
- The cake is ready once you can slide a skewer into it and it comes out clean.
- Remove the cake from the oven and leave to cool in the tin for 15 minutes, then transfer it carefully to a wire rack to cool completely.
- To make the icing, whip the double cream until thick and stiff.
- Then beat in the cream cheese and the Rich and Dark Agave Nectar. Stir through the zest and juice until well combined.
- Spread half of the mixture on top of one cake and then place the second cake on top.
- Spread the rest of the mixture on the top of the cake, and then grate over more lime zest.
