So I'm back! Back at this thing called recipe-ing, blogging, and connecting. Just so you know--I infinitely appreciate all your kind words and constant support especially during times like last week. To say that it was an overwhelming one would be a real understatement because added to said week was...motherhood. Hah! End of post.
Actually, there's a liiiiittle more to share. This cake. Ohhhhh how unsalvageable it was prior to taking these pictures! Lighting and angle can do wonders sometimes, you know. And although it's quite embarrassing to say this, I let all the built up frustration get the best of me while making this cake, which made the cutting and frosting process that much more difficult. Despite the fact that I was on the brink of pulling my hair out though, it somehow worked out. The bright side is that this cake tastes amazing, all thanks to the beautiful Molly! This recipe was adapted from and inspired by her beautiful Pony Cake. But wait! Before you go off thinking that hers is much more beautiful (which it is) and there's no way that it was inspired by hers, let me tell you that this recipe has white flour (yes, white! ut-oh) and almond meal. I also didn't want to jump headfirst with using rosemary, simply because I didn't feel ready enough. Mint seemed like the perfect fancy addition to my dessert, and pretty much everybody loves mint! We're taking baby steps here. :) Is that a good enough justification?
As fussy as this recipe may look--I mean, when is cake making not fussy--am I right? I think it's a great way to surprise your loved ones because of its unique combination of flavors. The subtle minty sensation nicely complements the tropical taste of pineapple, while the creamy mascarpone texture along with the chunky orange rinds brings everything together to make this one moist and fun cake to eat! Enjoy!
Mint Pineapple Cake with Mascarpone Frosting
Highly adapted from Pony Cake // Makes about 10 servings
Ingredients for Cake
- 2 C all purpose flour
- 1 C loosely packed almond meal
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp sea salt (or regular)
- 3 eggs
- 1/2 C white sugar
- 3/4 C pure maple syrup
- 1 TBSP vanilla extract
- 1 C mint infused soymilk***
- 1/4 C chopped mint leaves***
- 3/4 C melted coconut oil
- 2- 8 oz cans of sliced pineapple
Ingredients for Mascarpone Frosting
- 1 1/2 sticks unsalted room temp butter
- 8 oz mascarpone cheese
- 1 tsp vanilla extract
- 2 1/2 C powdered sugar
- 1/3 C orange marmalade
- ***Simmer the soymilk (or cow's milk) in a little pot with the chopped mint leaves for about 3-5 minutes on medium heat. Stir often so it doesn't burn. Throw away mint and let milk cool down while you make the cake.
- Preheat your oven to 350 F and lightly grease/butter a 9 in. cake pan. In a large bowl whisk the flour, almond meal, baking powder, soda, and salt. If you have a stand/hand mixer, beat the eggs, sugar, maple syrup, vanilla, mint infused milk, and coconut oil until well incorporated. Add all pineapple slices except 2, for decoration later on.
- Add the dry ingredients into the wet and beat until everything is just about melded together. Don't over beat the batter or it will toughen up. Pour batter into the greased pan and bake for for approximately 50-55 minutes, rotating the pan into the 25 minute mark.
- Let cake cool down for 5 minutes and invert onto a wire rack until it cools down all the way.
- Make frosting now beating the butter, mascarpone, and vanilla with a mixer. Add powdered sugar and beat on medium to high. Scrape sides as needed. If frosting needs to thin out a bit, add 2 tsp milk.
- With a serrated knife, cut the cake in half and brush off excess crumbs. Spread orange marmalade on one side evenly and then carefully spread the mascarpone frosting. Place the other half of the cake and then frost all around. Garnish with remaining pineapple and mint leaves!
Which cake recipe is your favorite?
Are there any ingredients that you're wary of using in your baking or cooking?