Pineapple Cake With Ginger & Mascarpone Sorbet
This pineapple cake recipe from highly regarded chef Robert Thompson carries a gingery flavour which is wonderfully offset by a fresh, sugary sorbet
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Cake pan
- Mixing bowl
- Whisk
- Hand mixer
- Wooden spoon
- Spatula
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Freezer
- Ice cream maker
- Airtight container
- Cooling rack
- Parchment paper
Ingredients
- 1/2 fresh pineapple
- 1/2 tsp fresh ginger, grated
- 1 egg
- 1/2 tbsp of bicarbonate of soda
- 1 1/2 tbsp of black treacle
- 35g of butter
- 170ml of water
- 100g of brown sugar
- 200g of self-raising flour
- 200g of mascarpone
- 100g of sugar
- 85ml of water
- 100g of muscovado sugar
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