Pineapple and carrot loaf with passion fruit drizzle

Pineapple and carrot loaf with passion fruit drizzle recipe

17 ratings

Give a classic carrot cake a tropical twist with this gorgeously moist pineapple version. Topped with an easy passion fruit icing, this loaf cake is sweet and fruity with a little crunch from walnuts. This delicious loaf recipe is also perfect for freezing. See method

  • Serves 6
  • 20mins to pepare, 1hr to cook and 20mins to cool
  • 255 calories / serving

Ingredients

  • 200g (7oz) fresh pineapple, chopped
  • 150ml (5fl oz) vegetable oil
  • 5ml (1tsp) vanilla extract
  • 2 eggs
  • 150g (5oz) soft brown sugar
  • 175g self-raising flour
  • 1tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 150g (5oz) carrot, coarsely grated
  • 50g walnuts, chopped

For the drizzle

  • flesh and juice of 1 ripe passion fruit
  • 100g icing sugar

Each serving contains

  • Energy

    1075kj
    255kcal
    13%
  • Fat

    8g 11%
  • Saturates

    1g 5%
  • Sugars

    2g 2%
  • Salt

    9g 15%

of the reference intake
Carbohydrate 37.8g Protein 9.3g Fibre 6g

Method

  1. Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Grease and line the base and sides of a 1kg (2lb) loaf tin. Pulse the pineapple in a blender until chopped but not puréed. Drain in a mesh sieve, to remove excess juice, and set aside.
  2. In a large bowl, mix the oil, vanilla extract, eggs and brown sugar with an electric hand mixer for 5 minutes. Sift the flour, bicarbonate of soda, salt and cinnamon together. Add to the egg mixture and beat until well combined. Mix in the pineapple, grated carrot and chopped walnuts.
  3. Spoon the mixture into the tin, and bake for 1 hour or until a skewer comes out clean. Allow to cool, then turn out onto a wire rack to cool completely.
  4. Make the drizzle by combining the passion fruit with the sugar. Pour it over the loaf and let it drip over the sides.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

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