Ingredients
Pineapple and coconut torte
Lemon curd
Stewed rhubarb
To assemble
Method
Pineapple and coconut torte
1.Preheat oven to 200°C. Grease and line a rectangular baking tin approximately 30cm x 24cm.
2.Place pineapple and sugar in a non-stick pan over a low heat.
3.Cook for 10 minutes, stirring occasionally, until the pineapple has softened and begun to colour slightly.
4.Transfer to a food processor and blitz to a purée. Set aside.
5.In a cake mixer with a paddle attachment, cream the butter and sugar together until light and fluffy (about 8-10 minutes).
6.With the motor running, add the two whole eggs, one at a time, waiting for each one to become incorporated into the batter. Now add the yolks, one at a time, until incorporated.
7.In a bowl, mix the ground almonds, coconut and baking powder together. Add to the cake batter, alternating with the pineapple purée, until combined.
8.In a separate bowl, whisk the egg whites to soft peaks and then gently fold through the cake batter, taking care not to knock out the air.
9.Scoop mixture into baking tin and bake for 10 minutes, then turn down the heat to 160°C and bake for a further 35-40 minutes until golden and the cake feels firm in the centre.
10.Remove and cool to room temperature. Store in an airtight container until required.
Lemon curd
11.To make the lemon curd, add the yolks, lemon juice, cream and sugar to a saucepan.
12.Whisk together then place on medium heat. Continue to whisk until the curd thickens and the sugar has dissolved.
13.Once thick, remove from heat and beat in the cubes of butter until incorporated. Pass through a fine sieve to remove any lumps. Refrigerate until required.
Stewed rhubarb
14.For the rhubarb, preheat oven to 180°C. Roughly chop rhubarb into small pieces, place in a mixing bowl and mix in the sugar and spices.
15.Transfer to a high-sided oven tray, cover with tinfoil and cook in oven for 20 minutes until tender and falling apart when stirred. Remove from oven and cool, then refrigerate until required.
To assemble
16.To assemble trifle, break up torte into large pieces and fit into the bottom of your serving dish. Spoon a layer of stewed rhubarb (remove spices first) over the top, followed by a layer of sliced strawberries.
17.Spoon a layer of lemon curd over the fruit and smooth with the back of a spoon. Top with lashings of softly whipped cream and a sprinkle of lemon zest.
Note
- Check label if eating gluten free.
