Rum-moist pineapple cake with frozen mascarpone cream

My eating habits are the worst. Infrequent, skipping and then loading up. Plus the never-ending sugar addiction. Eating better has been on my list for like ever. And to be honest not anywhere near there yet. Baby steps. In this cake a curbed-back dessert that didn't need a whole pack of refined sugar. You could even swap out the brown sugar for honey or coconut syrup. Skip the cream (had a tub in the fridge..) and it's closer to guilt-free but still super tasty.

Moist pineapple cake
500 grams pineapple
1 tablespoon brown sugar
1/2 teaspoon vanilla paste
3 tablespoons dark rum
250 grams almond flour
100 grams oatmeal
50 brown sugar
1 packet yeast
pinch of salt
2 eggs
3 tablespoons coconut oil
Coconut flakes

Mascarpone cream
500 grams mascarpone
1 teaspoon vanilla
Pineapple juice

Toss the pineapple in the tablespoon of brown sugar, vanilla and rum. Let sit till ready, mine sat for two days in the fridge for maximum effect. Mix the mascarpone, vanilla and a spoonful at a time of the pineapple juice till smooth. Pour into a freezer-proof container and freeze until set.

Preheat oven to 180 Celsius. Grease a container with coconut oil and sprinkle the bottom with coconut flakes if desired. Blitz the oatmeal in a food processor. Add the flour, sugar, salt and yeast and mix to incorporate. Add the eggs and melted coconut oil.

Drain the pineapple. Blitz in a food processor till pureed as I don't like chunks of fruit in my cake. Mix the puree into the batter. Pour the batter into the greased container. Bake until browned and fragrant, about 40-45 minutes.

Serve with a scoop of the softened cream.. if it's cheat day!

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