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).
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. 
Ingredients
Instructions
