With World Cup fever soon to hit, chef Andy Bates headed to Brazil for his new series, ‘Brazilian Street Feasts’.
Here’s one of the recipes he discovered.
Pineapple cake with passion fruit caipirinha drizzle
1 medium pineapple, peeled, cored and sliced
175g caster sugar
125g plain flour
2tsp baking powder
1/2tsp salt; 50g desiccated coconut
1 large egg
2 egg yolks
175g unsalted butter, melted, plus extra for greasing
250ml whole milk
1tsp vanilla extract
For the drizzle:
2 passion fruits
50g icing sugar
juice of 1 lime
Preheat the oven to 160C and grease and line a 23cm springform cake tin with baking parchment.
Place the pineapple slices and 50g of the sugar into a large non-stick frying pan and cook gently for four to five minutes until caramelised. Set aside to cool.
Sift the flour, baking powder and salt into a large bowl and stir in the desiccated coconut and remaining sugar.
In a separate bowl, whisk together the egg yolk, egg, melted butter, milk and vanilla until smooth. Stir the mixture into the dry ingredients to make a smooth batter.
Transfer a few spoonfuls of the batter into a separate bowl. Mix the pineapple slices with the larger amount of batter and pour into the lined tin. Give the tin a tap to knock out any air bubbles then pour the reserved batter over the top.
Bake for 40 to 45 minutes or until set with a slight wobble in the centre. Transfer to a wire rack, leave to cool slightly then prick all over with a toothpick or small skewer.
Meanwhile, cut the passion fruits in half and spoon the flesh into a small food processor. Pulse to break down the pulp and loosen the seeds then pour into a bowl with the remaining drizzle ingredients. Stir until the sugar has dissolved then spoon over the cake. Leave to cool then cut into wedges and serve.