Pineapple & Anise Olive Oil Cake

Cakes don’t always have to mean layers, frosting, jam filling or ganaches. And what I love the most about this pineapple olive oil cake is its straightforwardness. The olive oil imparts its own ever-present aroma to the cake while the anise seed enhances the fruit’s natural sweetness, though both ingredients leave a lot of room for the pineapple flavor to come through. You can have it for breakfast, for dessert or for an afternoon snack, plain or with the extra fun stuff.

For the cake:
3 eggs
1 cup olive oil, plus a little more for the pans
2 cups all-purpose flour
1 1/4 cups sugar
1 1/4 cup pineapple juice
1-1/4 cups whole milk
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tsp vanilla extract
1 tsp fine salt
1 tbsp orange zest
2 tsps anise seed

For the caramelized pineapple sauce:
1 small pineapple, cored, peeled and diced or 1 can of pineapple chunks
1/4 cup butter
1/4 cup dark brown sugar
1/2 tsp vanilla extract
1/4 tsp salt

For the coconut whip cream:
1 can full fat coconut milk, refrigerated overnight
1 tbsp powdered sugar
1/2 tsp vanilla extract

Make your cake. Preheat oven to 350ºF/176ºC. Oil two 9 inch round cake pans. Combine eggs, sugar and vanilla extract in a bowl. Beat on high until mixture is light and frothy. Add milk, olive oil, pineapple juice, orange zest and anise seed. Mix until well-blended. Mix in the flour, baking soda, and baking powder until smooth. Pour half of the mixture into each cake pan. Bake for 50 to 55 minutes. Place on a rack to cool. Run a knife around the edges and flip over on a plate.

Make your sauce. Combine the pineapple, butter, brown sugar and vanilla extract in a large sauté pan. Cook over medium heat for 5 to 8 minutes or until pineapple is tender and sugar is caramelized.

Make your coconut whip cream. After having chilled overnight, the coconut cream will have separated. Scoop the thick layer of white coconut milk on top. Keep the clear coconut water for another use. Make sure to separate well or else it will not whip up properly. Beat the coconut milk on high for 20 seconds or until the mixture turns liquid. Add powdered sugar and vanilla. Beat on high for 1 to 2 minutes or until you get soft, creamy peaks. For best use, chill for 15 to 30 minutes before serving.

Have your cake. Sprinkle a little bit of powdered sugar. Pour your cream and sauce. You won’t miss frosting, I promise.


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