With World Cup fever looming, chef Andy Bates heads to Brazil. Here is one of his recipes for you to try.
Ingredients:
1 medium pineapple, peeled, cored and sliced
175g caster sugar
125g plain flour
2tsp baking powder
½tsp salt
50g desiccated coconut
1 large egg
2 egg yolks
175g unsalted butter, melted, plus extra for greasing
250ml whole milk
1tsp vanilla extract
For the drizzle:
2 passion fruits
50g icing sugar
50ml cachaca
Juice of 1 lime
Method:
Heat the oven to 160C and grease and line a 23cm springform cake tin with baking parchment.
Place the pineapple slices and 50g of the sugar into a large non-stick frying pan and cook gently for four to five minutes until caramelised. Set aside to cool.
Sift the flour, baking powder and salt into a large bowl and stir in the desiccated coconut and the remaining sugar. In a separate bowl, whisk together the egg yolk, egg, melted butter, milk and vanilla until smooth. Stir the mixture into the dry ingredients to make a smooth batter.
Transfer a few spoonfuls of the batter into a separate bowl. Mix the pineapple slices with the larger amount of batter and pour into the lined tin.
Give the tin a tap to knock out any air bubbles then pour the reserved batter over the top.
Bake for 40 to 45 minutes or until set with a slight wobble in the centre. Transfer to a wire rack, leave to cool slightly then prick the surface all over with a toothpick or small skewer.
Meanwhile, cut the passion fruits in half and spoon the flesh into a small food processor. Pulse a few times to break down the pulp and loosen the seeds then pour into a bowl with the remaining drizzle ingredients. Stir until the sugar has dissolved then spoon over the cake.
Leave the cake to cool completely then cut into wedges and serve.
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