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Yuzu and Pineapple Cake with Yuzu Sorbet and Caramelised Pineapple
- Steps
- Ingredients
Steps
- Preheat oven to 180°C. Prechill ice cream machine. Line a 30cm x 20cm cake tin with baking paper.
- For the Pineapple Cake, roughly chop whole lemon then discard seeds.
- Place into a food processor with sugar, butter, pineapple and yuzu juice and process until pineapple and lemon have broken down. (Mixture will appear split.) Add eggs one at a time and pulse until incorporated.
- Transfer to a large mixing bowl and sift flour over the top. Fold through gently until flour is completely incorporated.
- Pour into tin and bake for 25 minutes. Remove from the oven and allow to cool completely.
- For the Yuzu Sorbet, place water and sugar into a pan over medium heat. Stir until sugar dissolves. Remove from the heat and allow mixture to cool slightly. Stir in the yuzu liqueur and yuzu juice. Allow to cool then churn in the ice cream machine. Transfer to a container and set aside in the freezer.
- For the Pineapple Batons, peel the pineapple, cut in half lengthways and each half into 6 wedges. Trim away and discard the core. Place the pineapple batons onto a lined shallow baking tray.
- Place sugar, glucose and a touch of water in a saucepan and cook to a deep golden caramel, taking care not to burn.
- Pour over the pineapple and cook in the oven for 30 minutes. Set tray aside to cool until just warm.
- To serve, cut the cake into 12 portions, the same size as the pineapple slices (approximately 15cm x 5cm) and place onto plates. Top with poached pineapple batons and drizzle with caramel from the tray. Add a scoop of sorbet and serve immediately.