Roasted pineapple coffee cake
Callebaut chef Russ Thayer has an eye for fresh taste combinations and design. And this easy coffee cake recipe proves it. It yields a roasted pineapple and white chocolate cake with a deliciously moist texture and a luscious pineapple jam centre. The coconut crumble in the recipe makes a delightful crumb topping that gives the coffee cake an extra bit of texture, rendering it a delightful dessert to go with afternoon tea or a fresh pot of coffee.
- Level:
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Easy
Roasted pineapple and white chocolate cake
Ingredients: Roasted pineapple and white chocolate cake
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1.7 ozSucrose
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1.7 ozA.p. flour
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0.8 ozAlmond flour
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1.7 ozDesiccated coconut
Preparation: Roasted pineapple and white chocolate cake
Mix together.
Ingredients: Roasted pineapple and white chocolate cake
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4.2 ozEgg white
Preparation: Roasted pineapple and white chocolate cake
Add to previous mixture.
Ingredients: Roasted pineapple and white chocolate cake
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2.1 ozBrown butter
Preparation: Roasted pineapple and white chocolate cake
Melt together and add to previous mixture.
Ingredients: Roasted pineapple and white chocolate cake
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1.8 ozRoasted pineapple cubes
Preparation: Roasted pineapple and white chocolate cake
Fold into cake batter.
Bake-stable pineapple jam
Ingredients: Bake-stable pineapple jam
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1.5 ozPineapple puree
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0.4 ozSyrup
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0.3 ozWater
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0.1 ozLemon juice
Preparation: Bake-stable pineapple jam
Mix together.
Ingredients: Bake-stable pineapple jam
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0.0 grGellan gum
Preparation: Bake-stable pineapple jam
Slowly add to previous mixture to avoid lumps. Slowly bring to a boil and let simmer for 2 minutes.
Ingredients: Bake-stable pineapple jam
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2 drop(s)Pineapple extract
Preparation: Bake-stable pineapple jam
Add and immediately pour into desired moulds.
Coconut crumble
Ingredients: Coconut crumble
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0.5 ozBrown sugar
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0.5 ozAll-purpose flour
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0.5 ozDesiccated coconut
Preparation: Coconut crumble
Mix together.
Ingredients: Coconut crumble
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0.5 oz82% butter
Preparation: Coconut crumble
Add and mix together by hand until crumbly.
Pipe 250 g of cake batter into 30 x 6 x 4.5 cm metal mould (buttered) and insert pineapple jam in the centre. Pipe remaining cake batter on top of jam. Sprinkle 60 g of coconut crumble on top and bake at 160°C for 40 minutes. Rotate cake halfway through. Remove from oven and leave to cool. Decorate with roasted coconut cubes and desiccated coconut.
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