Recipe – Flourless Pineapple Cake with Finger Lime Syrup


What’s great about it:

Here is a special dessert that makes use of Indigenous limes, is gluten free, light and represents summer. The mint, lime and pineapple add a refreshing zest to the cake. Finger limes are grown in South East Queensland and are in season during March to May.

Print Recipe
Serves 12 | Prep time 30 minutes | Cook time 35-40 minutes

Flourless Pineapple Cake W Finger Lime Syrup 0003.1



330g pineapple flesh

125g caster sugar

250g apple puree

6 eggs

200g ground almonds

150g desiccated coconut

1 tablespoon baking powder

250g diced pineapple to serve

1 tablespoon small mint leaves



50g caster sugar

120ml lemon juice

Pulp of 4 finger limes

1 tablespoon small mint leaves


50g caster sugar

120ml lemon juice

Pulp of 4 finger limes




PREHEAT the oven to 200°C. Grease and line shallow 25x30cm cake tin.

CHOP finely 330g pineapple flesh, strain for several minutes then fry pineapple in a frypan on a low heat for a few minutes.

COMBINE sugar and puree in a mixer, add two whole eggs and beat well.

SEPARATE remaining eggs, reserve whites, and add yolks one at a time to the batter.

COMBINE the ground almonds, coconut and baking powder and gradually add to the batter, alternating with the cooked pineapple.

WHISK egg whites to soft peaks and carefully fold through.  Pour mixture into tin and bake for 10 mins. Then reduce oven to 160°C and bake for a further 25-30 mins.


PLACE sugar, lemon juice and 250mL water in a saucepan over medium heat and stir until sugar has dissolved.  Bring to the boil, reduce heat and simmer for 5 mins.  Add finger lime pulp and set aside to cool.


Recipe courtesy of: Sue Baillie, Sunnybank-Coopers Plains Branch



Filed under: cake, summer, pineapple, lime

Get Your Recipe endorsed


CK Stamp indesign

We have developed two nutritional criteria, one for Everyday Foods and one for Discretionary Foods.

Learn more about how to modify your recipe here.

Be Part of the Community