Chefs' Recipes

Gluten-free passionfruit and almond cake with honey-roasted pineapple by Frida’s Field

All sweetness and tang.
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8 - 10
1H 15M

“Look out for local passionfruit growers or ask your neighbours,” says Alastair Waddell, head chef at Frida’s Field in the Byron Bay hinterland. “At Frida’s we use incredible passionfruit from Terania Creek.”


Honey-roasted pineapple


1.Preheat oven to 160°C. Melt butter and olive oil in a small saucepan over low heat (2-3 minutes). Cool completely.
2.Grease a 22cm round springform tin and line the base and sides with baking paper. Place sugar and eggs in the bowl of an electric mixer fitted with a paddle attachment and beat on high speed until pale and fluffy. Gradually add butter mixture and beat until combined. Reduce speed to low, add passionfruit followed by almond meal, polenta, flour and baking powder and beat until combined. Spoon mixture into prepared tin and smooth top. Bake for 20 minutes, then reduce temperature to 150°C and bake for a further 20 minutes until cooked. Remove from oven and stand in tin on a wire rack to cool completely. Invert onto a chopping board when cooled.
3.Meanwhile, for roasted pineapple, place honey, spices and vanilla bean and seeds in a large non-stick frying pan over high heat and cook, swirling in pan until honey begins to caramelise (5-6 minutes). Add pineapple to pan and cook spooning over caramel until pineapple is caramelised (10-12 minutes). The juices from the pineapple will keep caramel runny. Remove from heat and cool to room temperature, then cut pineapple into thick slices.
4.To serve, place cake on a cake stand or platter, top with pineapple, drizzle over honey caramel and extra passionfruit pulp and cream to the side. Serve warm or at room temperature.

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