This cake is great because you can use whatever fruit is in season.


20 fresh mint leaves (plus a few extra to garnish with)

1 stalk lemongrass, root part cut off and exterior layers removed, chopped into 2cm pieces

300g coconut sugar

150g butter, softened

½ a large pineapple, skin and core removed and chopped into 2cm cubes (about 550g)

4 free-range eggs

1 tsp vanilla extract

150g all-purpose white flour

80g ground almonds

2 tsp baking powder

Pinch sea salt

½ cup whole milk

  1. Preheat the oven to 170°C fan-bake. Grease and line a 22cm diameter cake tin.
  2. First, in a food processor, pulse the lemongrass pieces, mint leaves and coconut sugar until finely chopped and incorporated into the sugar. Set aside.
  3. Next, melt 50g of the butter in a saucepan over medium heat. Add 100g of the coconut sugar infused with mint and lemongrass, stirring occasionally for about 4 minutes.
  4. Spread this caramel over the base of the tin and arrange the pineapple cubes on top.
  5. In the bowl of an electric mixer, cream the remaining 100g butter and 200g coconut sugar infused with mint and lemongrass together until pale, light and fluffy.
  6. Add the eggs, one at a time followed by the vanilla.
  7. In 2 parts, add in the flour, ground almonds, baking powder and salt until just combined. Finally fold through the milk and stop your electric mixer once all the ingredients are combined; do not over-mix.
  8. Spoon the batter over the pineapple in the tin, smoothing it to make it even on top.
  9. Bake for approximately 45 minutes, or until the cake is golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  10. Allow the cake to cool for around 10 minutes, before turning out onto a cooling rack. Garnish with some mint leaves.
  11. Serve the cake slightly warm with yoghurt, cream or mascarpone. Refrigerate in an airtight container for up to 3 days.