Entice Pineapple Cake – Gluten Free



X-large or Jumbo eggs

180ml (150g, ¾ cup)

Castor Sugar, Plus 2 Tbs for sprinkling onto cake

5 ml (1 tsp)

Vanilla essence

125ml (½ cup)



Butter, melted

420 ml (250g, 1 ¾ cup)

Entice Self Raising Rice flour


Small Pineapples, Chopped into1 cm pieces, hard core removed

1 tsp

Ground nutmeg.


Preheat the oven to 180 °C

Grease a 24cm springform tin and line with greaseproof paper.

Beat the eggs, sugar and vanilla until light and fluffy.

Mix the milk with the melted butter.

Add the nutmeg to the flour.

Gently fold the flour and then the milk into the egg mixture until just combined.

Spread half the mixture into the cake tin.

Spread half the pineapple onto the mixture

Add the remaining cake mixture followed by the remaining pineapple.

Sprinkle the 2 Tbs castor sugar on top of the pineapple,

Bake for 45 – 50 minutes or until baked
Allow to cool in the tin

Serve with Mascarpone or whipped cream.

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