Ingredients 3 slices of pineapple, canned (or fresh)
1 banana, medium ripe
425 g can apricots in natural juice
¾ tbsp honey
1 cup wholemeal self raising flour
½ cup almond meal
2 egg whites
Pinch of salt
3 tbsp slivered almonds
A little icing sugar (optional) - to decorate
Preheat the oven to 180°/160° if fan forced.
Dice two of the pineapple slices and put them in a mixing bowl.
Blend or process the banana, four apricot halves, and 4 tbsp of the natural juice from the tin, to a smooth paste.
Mix the puree with the diced pineapple, then mix in the honey, flour and almond meal.
Beat the egg whites with a pinch of salt, until they form stiff peaks. Gently fold these beaten egg whites into the cake, but do not overmix them.
Sprinkle half of the slivered almonds into the bottom of the greased or lined cake tin (about a 20 cm one)
Pour the cake mixture one top.
Smooth the top with the back of a spoon, and sprinkle the remaining almonds on top.
Put the remaining pineapple slice in the centre, and push it down slightly.
Arrange the remaining apricot halves around the pineapple with the insides facing upwards.
Push them down slightly again.
Bake the cake for 25 minutes.
Remove the cake from the oven, and leave it to cool for a few minutes before carefully transferring it to a plate.