Pineapple almond cake with almond meringue


So we had a can of crushed pineapples sitting in the pantry for a few weeks and truthfully I just got sick of looking at the darn thing. So what to do with it… Why not make a cake!?

Ingredients (cake):
2c All Purpose Flour
1 1/2c White Sugar
2 Eggs, beaten
2tsp Baking Soda
1/2tsp Salt
1tsp Almond Extract
1tbsp Honey
20oz Canned Crush Pineapple with Juice

Ingredients (meringue):
4 Egg Whites
8tbsp White Sugar
1tsp Almond Extract

Heat your oven to 350F.

We’ll be starting with the cake. The meringue can be done while the cake is in the oven.

In a large bowl combine the flour, sugar, salt and baking soda. Add your beaten eggs, almond extract and honey, mix until the flour is blended in. Add the crushed pineapple, including the juice. Stir together for a couple of minutes to get the batter fully blended. Pour into a greased 9×13 baking, cook in the oven for 30 minutes at 350F.

In a medium bowl blend your egg whites using a hand mixer on low speed. Mix until the whites begin to thicken, but not long enough for them to start to develop peaks. Add the almond extract, and begin adding the sugar in 2tbsp increments, mixing on medium between each addition. Once all of the sugar has been added mix on high until peaks start to form. Set aside at room temperature.

After 30 minutes remove the cake from the oven, it will still be a little loose in the center. Reduce the heat in the oven to 325F. Spread the almond meringue evenly over the cake and bake for an additional 15 minutes. Allow the cake to cool at least 30 minutes before serving. Enjoy!

Oh, and for a possibly pairing… try a frozen pina colada!

New content en route. In the meantime have a pina and relax. Life is short, enjoy it!


Published by Derek Martin

Husband, dad, home cook, wine snob... lover of bacon. I have spent my entire adult life surrounded by fine food and fine wines, starting with fifteen years working at, or running, some of New Jersey's top restaurants, and now the last two years working for one of the top fine wine distributors in the United States. I have absorbed a ton of information on food, wine, pairings and techniques during those seventeen years, and I'd love to share what I've learned with you!

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