Vegan upside down pineapple cake

 

                                                       

1000 Vegetarian Recipes from around the world 2003, London

¼ cup vegan margarine, cut into small pieces, plus extra for greasing; 425g canned unsweetened pineapple pieces, drained, juice reserved; 4 tsp cornflour; ¼ cup brown sugar; ½ cup water; zest of 1 lemon

Sponge cake: 4 tablespoons sunflower oil; ½ cup brown sugar; 2/3 cup water; 1 ¼ cup plain flour; 2 tsp baking powder; 1 tsp ground cinnamon

Grease a deep 18cm cake pan with a little vegan margarine.

Mix the reserved pineapple juice with the cornflour to a smooth paste. Put the paste in a pan with the sugar, margarine and water and stir over low heat until the sugar has dissolved. Bring to a boil and simmer for 2-3 minutes until thickened. Let cool slightly.

To make the sponge cake heat the oil, sugar, and water in a pan until the sugar has dissolved. Sift the flour, baking powder, and ground cinnamon into a bowl. Pour in the cool sugar syrup and beat well to form a batter.

Place the pineapple pieces and lemon zest on the bottom of the prepared pan and pour over 4 tablespoons of the pineapple syrup. Spoon the sponge batter on top, levelling the surface.

Bake in a preheated oven 180˚C for 35-40 minutes until set and a toothpick inserted into the centre comes out clean. Invert onto a plate, let stand for 5 minutes, then remove the pan. Serve with the remaining syrup.

Soft pineapple biscuits

From the Fuel Inside facebook page

3/4 cup crushed pineapple;1/2 cup sugar; 1 egg; 1 cup flour; 1/4 cup oil; 1/4 tsp baking soda

Mix all ingredients until well combined. Scoop onto a lined baking tray. Bake at 180C for 15-20 minutes.

Pineapple and strawberry muffins

From Fruit IQ facebook page

½ cup chopped strawberries; ⅓ cup condensed milk; 1 egg; 1 cup flour; 1 teaspoon baking powder; ½ cup crushed pineapple

Mix all ingredients, spoon into a greased 6 X muffin tray, bake 180˚C about 20 minutes until golden.

Tropical Pineapple Coconut Loaf Cake

 

What a perfect gift, thanks Donna, this cake was delicious and moist, Anne

https://recipesfinds.com/tropical-pineapple-coconut-loaf-cake

2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 1 cup crushed pineapple, drained; 1/2 cup coconut milk; 1 cup unsweetened shredded coconut; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, melted

Preheat oven to 175°C. Grease a 22X12cm loaf pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, beat the eggs. Add the crushed pineapple (with any excess liquid drained), coconut milk, melted butter, and vanilla extract. Mix until fully combined.

Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Fold in the shredded coconut until evenly distributed throughout the batter.

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.

Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.

And I love this travel cup too.

Pickled pineapple

Recipe from https://blogs.sydneylivingmuseums.com.au/cook/recipe/pickled-pineapple/index.html

2 cups cider vinegar; 2 teaspoons whole allspice berries; 1 teaspoon whole cloves; 1 teaspoon whole black peppercorns; 2 cm knob fresh ginger, peeled and sliced; 2 teaspoons sea salt; 1/2 cup sugar, or to taste; 1 pineapple

Combine the vinegar with the spices, ginger, salt, sugar and 1 cup of water in a saucepan. Bring the mixture to the boil and simmer for a few minutes until the sugar has dissolved. Remove the pan from the heat and allow the mixture to steep for several hours or overnight.

When you are ready to bottle the pineapple, sterilise two 500 ml preserving jars. Meanwhile, peel and trim the eyes from the pineapple. Cut the fruit in half vertically, then slice the halves horizontally into ½ cm slices. Cut each slice into wedges, removing the core if it is tough.

Measure the vinegar mixture. Ideally you will have 3 cups of pickling solution – top up with boiling water if more liquid is required. Return the solution to the boil and simmer for a minute or two.

Pack the pineapple pieces into the jars leaving 1cm of space between the surface of the fruit and the top of the jar. Be careful not to crush them. Remove the spices and ginger slices from the pickling solution and divide them equally between the jars. Shake the jars to distribute the spices between the pineapple pieces. Pour the pickling solution over the fruit to the fill line, ensuring that the pieces are covered. (If the liquid does not cover the fruit, boil additional vinegar and water: one part vinegar to a quarter part water.) Seal the jars while the liquid is hot.

The pickled pineapple will be ready to eat in two weeks, and will keep for six months in a cool dark pantry or cupboard.

Store in the refrigerator after opening.

Pineapple Pie

Thanks for the link Leila. This was easy and so delicious! Anne

From the Nannabea facebook page

1 ready made pie crust; 1 can (400 g) crushed pineapple, drained; 3 eggs; 1 cup granulated sugar; ½ cup unsalted butter, melted; 2 tbsp plain flour; 1 tsp vanilla extract; ¼ tsp salt

Preheat the oven to 180°C and place the prepared pie crust into a pie dish.

In a bowl, whisk together 3 eggs, 1 cup sugar, ½ cup melted butter, flour, vanilla extract and salt until smooth.

Stir in the drained crushed pineapple and mix well.

Pour the pineapple filling into the pie crust and spread evenly.

Bake for 40–45 minutes until the filling is set and the top turns lightly golden.

When cool sprinkle evenly with icing sugar.

Pineapple ice cream

 

From the Fruit IQ facebook page

450g can pineapple pieces, drained and frozen; ½ cup Greek yogurt; 1 tablespoon honey; ¼ cup coconut milk; 1 teaspoon vanilla extract

Add 1 cup frozen pineapple chunks into blender.

Add ½ cup Greek yogurt and 1 tablespoon honey.

Add ¼ cup coconut milk and 1 teaspoon vanilla extract.

Blend until smooth and creamy.

Pour into container, freeze for about 4 hours, then scoop and serve.