I remember the first time I tried Jamie Oliver’s Pineapple Cake. I was scrolling through his website one lazy afternoon and stumbled across the recipe. Something about the idea of a fresh, tropical cake with a rich, moist texture made my mouth water. Pineapple always makes me think of sunny days and holidays. So I grabbed the ingredients and dove in.
The first bite was everything I’d hoped for. The tangy sweetness of the pineapple, paired with the soft, spongy cake, just hit the spot. That experience stuck with me and became a go-to recipe when I wanted to impress at a dinner party or bake something comforting for the family. Let me walk you through this recipe, step by step, so you can make your own version of this delicious treat.
Jamie Oliver’s Pineapple Cake Recipe
Jamie Oliver’s Pineapple Cake is one of those recipes that feels like a slice of sunshine. It’s not overly complicated, but it’s packed with flavor and texture. What makes this recipe so great is how it combines simple ingredients and techniques to create something so vibrant.
His version stands out for its rich use of fresh pineapple and the surprising twist of caramelized sugar. The recipe isn’t overly sweet but balanced, making it perfect for an afternoon tea or dessert after dinner. Over time, I’ve adjusted a few things here and there, but the heart of the recipe is unchanged.
Ingredients Needed
Jamie Oliver’s Pineapple Cake doesn’t require a ton of ingredients. What’s great about this recipe is that it uses pantry staples but still tastes like a special treat.
- Fresh Pineapple: The star of the show. It gives the cake its moisture and tang.
- Flour: Regular all-purpose flour does the trick here.
- Butter: A bit of butter adds richness to the batter. I often use unsalted to have more control over the seasoning.
- Sugar: White sugar for sweetness and to help with the cake’s structure.
- Eggs: They bind everything together and give the cake its soft crumb.
- Baking powder: To help the cake rise and get that light, airy texture.
- Vanilla extract: For depth and fragrance.
- Salt: To balance the sweetness and bring out the flavors.
- Optional (for caramelization): Brown sugar and butter for the bottom of the cake to create a luscious, golden crust.
How To Make Jamie Oliver’s Pineapple Cake
Making this cake is simple but fun. It’s perfect for those who love baking but aren’t into complicated techniques.
- Prepare the Pineapple: Start by peeling and cutting the fresh pineapple into small chunks. If you’re feeling adventurous, you can also crush it for a more intense flavor throughout the cake.
- Prepare the Caramel Base (optional): Melt a bit of butter in your cake pan. Then, sprinkle brown sugar over it. As the cake bakes, this forms a sticky, sweet layer.
- Mix the Dry Ingredients: In one bowl, sift together flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In another bowl, beat together the butter and sugar until light and fluffy. This step is essential for giving the cake its airy texture.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually fold in the dry ingredients, then add the pineapple pieces. Mix until just combined – don’t overwork the batter.
- Bake: Pour the batter into the prepared pan and bake at 350°F (175°C) for about 30 minutes, or until a skewer comes out clean.
- Cool and Flip: Allow the cake to cool in the pan for about 10 minutes before flipping it onto a plate. The caramel layer should now be golden and slightly gooey.
Ingredient Science Spotlight
The science behind each ingredient in this cake is key to its texture and flavor:
- Pineapple: The enzymes in fresh pineapple (bromelain) help break down proteins, which makes the cake incredibly moist and tender. It’s also a natural tenderizer for the flour.
- Butter: The fat in butter contributes to the cake’s soft crumb and richness, while its water content helps with the rise.
- Sugar: It adds sweetness and is crucial for creating that caramelized crust when used with butter.
- Eggs: Eggs act as emulsifiers and bind the ingredients together while helping the cake rise. They also provide moisture and contribute to the overall structure.
- Baking Powder: It’s the leavening agent that reacts with the wet ingredients, releasing gas that causes the cake to rise and get fluffy.
- Vanilla Extract: This adds aromatic compounds that elevate the other flavors and balance the sweetness.
Expert Tips
Baking this cake is a breeze, but here are some pro tips to make sure it turns out perfectly:
- Use ripe pineapple: A ripe, sweet pineapple will give the cake a much better flavor than a sour one.
- Don’t skip the caramel layer: That golden layer of sugar and butter creates a rich, sticky crust that’s irresistible.
- Don’t overmix the batter: When incorporating the dry ingredients into the wet ones, mix just enough to combine everything. Overmixing can lead to a dense, tough cake.
- Use room temperature ingredients: If your butter, eggs, or other ingredients are cold, it can affect how well they incorporate into the batter. Room temperature ingredients create a smoother, fluffier batter.
- Test with a skewer: If you’re unsure whether the cake is done, stick a skewer in the center. If it comes out clean, it’s ready.
Recipe Variations
Once you’ve mastered the basic recipe, feel free to experiment with variations:
- Coconut Pineapple Cake: Add shredded coconut to the batter for a tropical twist.
- Lime Glaze: Drizzle a tangy lime glaze over the cake once it’s out of the pan for an extra layer of citrusy brightness.
- Caramelized Pineapple Topping: Before baking, add thin slices of pineapple on top of the batter, allowing them to caramelize into the cake as it bakes.
- Spices: Experiment with spices like cinnamon, nutmeg, or ginger to give it a spiced tropical vibe.
- Vegan Version: Swap the butter for coconut oil and the eggs for flax eggs to make this recipe vegan-friendly.
Final Words
I can’t recommend this pineapple cake enough. The combination of flavors and textures is just so satisfying. It’s light, fruity, and comforting all at the same time. The balance of sweet and tangy makes it a crowd-pleaser every time.
Once you get the hang of the basic method, there are endless ways to tweak it. Each variation offers something special, so don’t hesitate to make it your own. Whether you’re baking for a family dinner or for yourself (no judgment, I bake it for myself all the time), this cake is a keeper.
FAQs
How Ripe Should The Pineapple Be For Jamie Oliver’s Pineapple Cake?
The pineapple should be ripe but not overripe. A fresh, firm pineapple gives the best texture and flavor for the cake.
Can I Use Canned Pineapple For Jamie Oliver’s Pineapple Cake?
Yes, you can use canned pineapple. Just make sure to drain it well to avoid excess moisture in the batter.
Is It Necessary To Add Coconut To Jamie Oliver’s Pineapple Cake Recipe?
No, adding coconut is optional. It adds a nice tropical flavor but you can leave it out if you prefer.