A truly tropical combination.
To make this cake you will need 200g dried pineapple, ½ cup palm sugar, 1 tablespoon grated fresh ginger, 2 cups almond meal, 2 cups dessicated coconut, 5 large eggs, ½ cup light sour cream, 2 teaspoons of baking powder and 1 teaspoon ground ginger. Boil the pineapple, grated fresh ginger and palm sugar in 1 cup of water until soft, adding water when necessary. When the pineapple is cooked there should be hardly any liquid left. Allow to cool. Preheat the oven to 180C (350F). Combine everything in a food processor and process until reasonably smooth. Place in a prepared cake tin and bake for 45 minutes or until the cake tests clean. The cake will be quite solid and moist.
michelle picker cooks 