| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 20 mini bundts |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 322 |
| Fat | 15.6g |
| Saturates | 7g |
| Protein | 5.5g |
| Carbs | 44.5g |
| Sugars | 24.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 150 C, gas mark 2. Grease 1 x 12-hole mini bundt or 1 x 12-hole muffin pan.
Peel and thinly slice 1 pineapple into 12 slices. Place each slice into a muffin hole, then place the muffin pan in the oven.
Bake for 30 minutes or until dry and crisp, then remove and set aside.
Peel and dice the remaining pineapple, place in a blender and blitz until smooth.
Place in a saucepan and simmer for 15 minutes or until the pineapple purée is thick and reduced. Allow to cool.
Place the purée in the bowl of a stand mixer fitted with a paddle attachment and add the butter (or vegan margarine) and almond extract. Beat until pale and creamy.
Add the eggs (or 2 tbsp egg replacer) one at a time, beating well after each addition.
Fold in the flour and almonds.
Spoon into the prepared pan and bake for 15 minutes or until a skewer inserted into the cakes comes out clean.
Unmold the cakes and immediately dust with xylitol icing sugar.
Decorate with the pineapple blossoms.
