I’ll never forget the first time I made Jamie Oliver’s Pineapple Cake. It was one of those rainy Saturday afternoons when I had nothing but time on my hands and a craving for something sweet. I was flipping through his cookbook, as I often do when I want comfort food, and stumbled upon this cake. It sounded simple, fresh, and a bit different from your standard cakes. The pineapple immediately stood out-sweet, juicy, and a little tangy. I decided to give it a go, and I’m so glad I did. It turned out to be the kind of cake that makes you think of sun, sea, and summer even when the clouds are hanging low. Every bite was pure joy.
The best part? It’s a versatile recipe-perfect for a cozy afternoon or even a special occasion. Jamie’s recipes are often about bringing out the best flavors without overcomplicating things, and this pineapple cake is no exception.
Jamie Oliver’s Pineapple Cake Recipe
So, what makes this cake stand out? It’s a balance of sweet pineapple, soft sponge, and a touch of citrus to brighten it up. When I first saw Jamie Oliver’s Pineapple Cake, it seemed so unassuming-nothing fancy or overly intricate. Yet, when I took that first bite, I realized it was the simple things that made it shine.
Here’s the recipe, straight from Jamie’s kitchen to yours.
Ingredients
- 1 pineapple (fresh, not canned)
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 200g butter, softened
- 200g sugar (caster or granulated)
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- A pinch of salt
Ingredients Needed
You might look at this list and think, ’That”s not much”! And you’d be right. The genius of this recipe lies in how Jamie brings out the best from simple ingredients. Here’s why each one matters:
- Fresh Pineapple: Pineapple adds not only sweetness but also moisture. I always opt for fresh pineapple over canned because it brings that extra pop of flavor. It’s the secret ingredient that sets this cake apart from others.
- Butter: The richness of butter creates a tender crumb. You could use oil, but butter adds that unmistakable flavor and depth.
- Sugar: Caster or granulated sugar works well for structure and sweetness. Too much sugar will overwhelm the pineapple, so the balance here is key.
- Flour: Plain flour is the best option because you don’t want to overdo the texture. This cake should be light, but still hearty enough to carry the pineapple chunks.
- Eggs: They’re your binding agents, giving the cake structure. Plus, eggs help trap air, making the cake rise beautifully.
- Lemon Zest and Juice: This citrus punch adds zing and cuts through the sweetness of the pineapple. It’s that refreshing lift in every bite.
- Baking Powder & Bicarbonate of Soda: These leavening agents help the cake rise and become light. They ensure it’s not too dense, especially with the moisture from the pineapple.
How To Make Jamie Oliver’s Pineapple Cake
Making this cake isn’t complicated. I remember being worried it might be fussy, but it’s straightforward. Here’s how you do it:
- Preheat the oven to 180°C (350°F). Grease and line a 20cm round cake tin with butter and parchment paper.
- Prepare the pineapple: Cut your fresh pineapple into small chunks. I like to blend half of it into a smooth puree while leaving the other half chunky. This gives you that balance between moist texture and pineapple bites.
- Dry Ingredients: Sift the plain flour, baking powder, bicarbonate of soda, cinnamon, and salt into a bowl. Give it a quick whisk to combine everything.
- Cream Butter and Sugar: In a separate bowl, beat together the softened butter and sugar until light and fluffy. This step is key for a light, airy cake. Jamie always says, “The fluffier the better”! And trust me, it makes a difference.
- Add Eggs & Lemon: Crack the eggs in one by one, making sure each one is fully incorporated before adding the next. Then stir in the lemon zest and juice. You’ll start to notice the batter come together.
- Combine: Gently fold in the dry ingredients, followed by the pineapple (both puree and chunks). Don’t overmix. Just enough to ensure everything is evenly spread.
- Bake: Pour the batter into your prepared tin and level the top. Pop it in the oven for about 40-45 minutes or until a skewer comes out clean.
- Cool & Serve: Let the cake cool in the tin for a few minutes before transferring it to a wire rack. Serve warm or at room temperature with a dusting of powdered sugar or a dollop of cream.
Ingredient Science Spotlight
Here’s the fun part. I know a lot of you are probably curious about why certain ingredients work the way they do in this recipe. Let’s break it down:
- Pineapple’s Enzymes: Fresh pineapple contains an enzyme called bromelain, which breaks down proteins. This enzyme can soften the cake slightly, giving it a tender crumb. But, when baked, the heat deactivates it, so you get the pineapple flavor without any weird texture changes.
- Butter vs. Oil: Butter creates a stronger flavor because of the milk solids. It also helps in the leavening process due to its water content, which creates steam when heated. Oil, on the other hand, will make the cake a bit denser but moister.
- Baking Powder + Bicarbonate of Soda: Both are leavening agents, but they work in different ways. Baking powder works when it’s hydrated and heated, while bicarbonate of soda reacts with acidic ingredients (like the pineapple and lemon juice) to create carbon dioxide, which helps the cake rise. The combo ensures it’s perfectly fluffy.
Expert Tips
- Don’t overmix: When you add the flour mixture and pineapple, fold gently. Overmixing can cause the cake to be dense, which you don’t want.
- Room Temperature Butter and Eggs: This is crucial. Cold butter or eggs won’t incorporate properly, and your batter could be lumpy.
- Pineapple Preparation: If you want a stronger pineapple flavor, blend the entire fruit into a puree. If you like a bit of texture, reserve some chunks to fold in later.
- Check for Doneness: Different ovens can bake at different speeds. Keep an eye on the cake, and check with a toothpick. If it comes out clean, it’s done.
Recipe Variations
- Tropical Twist: Add some coconut flakes into the batter for a tropical feel. It pairs beautifully with the pineapple.
- Spicy Version: Mix in a bit of grated ginger or a dash of nutmeg to add a spice kick. It adds depth without overpowering the pineapple flavor.
- Vegan Adaptation: Swap the butter with a plant-based alternative like coconut oil. Use flax eggs (1 tbsp ground flax + 3 tbsp water) in place of regular eggs.
- Pineapple and Raspberry: Add a handful of raspberries to the mix. Their tartness complements the sweet pineapple and gives the cake extra color.
Final Words
Jamie’s Pineapple Cake is more than just a simple treat-it’s a reminder of how ingredients can work together in harmony to create something extraordinary. The lightness of the cake combined with the juicy pineapple makes every bite a little moment of happiness. What I love most about this recipe is that it’s flexible-so you can experiment with it, but still capture the essence of what makes it great. It’s comfort in a cake form.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Pineapple Cake?
You’ll need pineapple, butter, flour, sugar, eggs, baking powder, and a few other basic pantry items.
How Long Should I Bake The Pineapple Cake?
Bake it for around 45-50 minutes at 180°C (350°F), but always check with a toothpick.
Can I Use Fresh Pineapple Instead Of Canned For This Cake?
Yes, fresh pineapple works just as well. Just make sure to cut it into small pieces.