Gizzi Erskine’s Pineapple, Lime and Agave Nectar ‘Margarita’ Cake
Prep
10 mins Cook
45 mins Serves
10
10 mins Cook
45 mins Serves
10
Ingredients
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
Directions:
DOWNLOAD PDF- 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.
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