Makes 1 loaf

  • 1 pineapple
  • 2 eggs
  • 100g sugar
  • 100g ground almonds

  • 100g plain flour
  • 1 heaped tsp. baking powder
  • 50g melted butter
  • 50g olive oil
  • 1 lime juiced & zest
  • 100ml rum
  • 50g sugar
  • 1/2 tbsp vanilla extract
  • 50g brown sugar
  • 100g cream
  • 100g crème Fraiche
  • 10g icing sugar
  • Zest of a lime
  • 1/2 tbsp vanilla extract


  1. Preheat the oven to 190c. Line a loaf tin with baking parchment
  2. Peel the pineapple and remove the stalk, place on a hot dry pan and blacken the outside. Place on a chopping board and slice the edges, cut into half-moon shapes approx. 2 cm thick
  3. Line the bottom of the loaf tin with the pineapple, layered over each other.
  4. Mix the sugar, ground almonds, flour, baking powder in a bowl, add the olive oil, butter, eggs and mix to a paste, finish with the lime zest and juice and pour into the loaf tin on top of the pineapple, bake for 45mins.
  5. As the cake cools, heat the rum, sugar and vanilla into a syrup and pour over the cake, allow it to soak in the fridge overnight
  6. To make the caramel sauce, heat the brown sugar until a dark caramel is formed, add the cream and bring to the boil, keep warm
  7. Mix the crème fraiche , icing sugar, vanilla, lime juice and zest and whisk until thick.
  8. Turn the tipsy cake out onto a plate, pour over the caramel sauce and serve with the crème fraiche.