Pineapple, ginger and walnut slice with vanilla bean & yoghurt frosting

by Leanne Ward

This is a delicious healthier alternative to a shop bought cake. It uses some of my favourite ingredients and it’s one of my top recipes to whip up if I have friends over for coffee. If you don’t want to add the frosting you can just add a dollop of yoghurt to it instead. If there are any leftovers it will keep in the fridge for a few days in an air tight container or you can even freeze a few slices (I recommend not frosting it if you are going to freeze it).

Pineapple, ginger and walnut slice with vanilla bean & yoghurt frosting

This is a delicious healthier alternative to a shop bought cake. It uses some of my favourite ingredients and it’s one of my top recipes to whip up if I… Treats Pineapple, ginger and walnut slice with vanilla bean & yoghurt frosting European Print This
Serves: 16 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.6/5
( 5 voted )

Ingredients

  • 2 cups of wholemeal self raising flour
  • 2 teaspoons ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup crushed walnuts
  • ¼ cup brown sugar
  • 2 eggs
  • 1/3 cup macadamia nut oil
  • ¼ cup black strap molasses
  • 1 cup skim milk
  • 2 teaspoon vanilla bean extract
  • 432g can of pineapple pieces, drained (plus additional fresh pineapple to top the slice with)
  • 3cm knob of fresh ginger, peeled and finely grated
  • Icing Ingredients:
  • 1/2 cup plain Greek yogurt (with added cultures) , pour off/strain as much liquid as possible.
  • 1/2 tablespoon vanilla bean paste
  • 1 cup icing sugar, sifted (add a little more if you like your icing sweet!)

Instructions

1. Preheat the oven to 180°C. Line a 23cm square brownie tin with baking paper.

2. Sift flour, and spices into a large bowl then mix in crushed walnuts and sugar.

3. In another bowl, beat the eggs. Add to this the oil, molasses, milk and vanilla bean extract and mix thoroughly.

4. Combine both bowls and mix well (be careful not to over mix)

5. Fold in the drained pineapple pieces and grated ginger.

6. Pour into the prepared tin and bake in the oven for an 35-40 minutes or until a skewer inserted into the centre comes out clean.

7. Allow to cool.

8. Meanwhile, make the frosting by whisking the yoghurt, vanilla bean extract and icing sugar together.

9. Place the frosting in the fridge for 30-45 minutes to thicken.

10. Meanwhile, turn out the slice and cut into 16 squares.

11. Once slice is cooled, spread the frosting on and top it with a fresh pineapple piece

12. This slice is best eaten fresh but you can store in the fridge for a few days if you need to.

 

 

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