CookEat Recipe
Peanut and Pineapple Cake with Mint
Pineapple pieces and chopped peanuts give texture to a mint oat cake. The pineapple core is removed, the mint is finely sliced, and the rolled oats rest in the egg mixture before baking.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use shelled peanuts and chop finely. Remove the pineapple peel and tough core; cut the flesh into 5 mm dice. Rinse and finely slice the mint leaves.
Step 2
Use 80 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 3
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 4
Cream 90 g butter (softened) with 150 g brown sugar for 2-3 minutes. Gradually beat in 100 g beaten egg, weighed without shell.
Step 5
Fold in 90 g peanuts, 180 g pineapple, 15 g mint, 80 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 220 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 7
Spread the batter evenly in the prepared tin. Bake 35-45 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 8
Rest in the tin for 30 minutes before cutting into 6 portions. Serve warm from the tin, or lift out only when the bake holds together.
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