Baked pineapple and ginger cake with muscovado sugar and mascarpone sorbet

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A delicious dessert with a Caribbean slant to it, this pineapple cake recipe from multi award-winning chef Robert Thompson is a great change from the more traditional fine dining puds. The mascarpone sorbet is a wonderfully creamy accompaniment to the pineapple and ginger cake, and the overall dish is wonderful to enjoy as a dessert at any time of the year.

First published in 2015
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Baked pineapple and ginger cake

Mascarpone sorbet

Muscovado syrup

  • 100g of muscovado sugar
  • 85ml of water


  • Ice cream maker
  • Greaseproof paper
  • Blender
  • Baking rings


To make the mascarpone sorbet, dissolve the sugar in the water in a pan over a heat and bring to the boil. Once boiling, take off the heat and allow to cool. Spoon the mascarpone into a bowl, pour the contents of the pan into the bowl and mix manually. Churn the mixture in an ice cream machine
For the muscovado syrup, boil the sugar and water until the liquid thickens, then use while warm to brush the cake when cooked
  • 100g of muscovado sugar
  • 85ml of water
To make the pineapple cake, pour 65g of the brown sugar into the 170ml of water and bring to the boil. Peel and slice the pineapple into ½ cm thick pieces. Cut rings using 2 different sized cutters to remove the edge and the core
Place the pineapple rings in the brown sugar and water mix - which should now resemble a syrup - add the muscovado syrup and reboil. Take off the heat and put cling film over the top of the pan. Leave to cool. Once cool, take out the pineapple rings and place on a cloth to dry out slightly
Line the baking rings used for the outside of the pineapple rings with greaseproof paper and place on a tray with greaseproof paper underneath. Push the cut out pineapple rings into the bottom of each ring
Preheat the oven to 180°C/Gas mark 4. Cream the butter and the 35g of sugar together in a bowl, add the egg, ginger and black treacle. Fold in the self raising flour. Take 100g of your leftover pineapple trimmings and boil with the water in a large pan. Pour the pineapple/water mix into a blender and blend until smooth, add the bicarbonate of soda and mix well.
Combine with the butter and sugar and flour mix. Pour into the rings filling to two thirds full. Bake for 25 minutes or until the point of a knife comes out clean when pierced into the cake
Turn out the cakes and brush with the muscovado glaze, serve with the mascarpone sorbet
First published in 2015

Robert Thompson's cooking is full of character and classical skill.

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