Pineapple loaf with flaxseed

Pineapple loaf with flaxseed

Thrive on Five
Dan Jones

This is a really pretty cake that is excellent served with afternoon tea. The combination of pineapple and cinnamon is delicious. The smaller, green courgettes are best used for this recipe as they contain less water and more flavour.


Quantity Ingredient
120ml rapeseed oil, plus more for the tin
2 small eggs, lightly beaten
150g soft brown sugar
1/2 teaspoon vanilla extract
425g can of pineapple rings in fruit juice, drained
2 small courgettes, unpeeled and grated, (240g)
225g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
75g walnuts, finely chopped
120g raisins
15g flaxseed
3 glace cherries, (optional)


  1. Preheat the oven to 200°C. Oil a 23 x 13cm loaf tin.
  2. Combine the eggs, oil, sugar and vanilla in a large bowl and blend with a hand-held mixer until thick and foamy. Set aside three rings of pineapple on a piece of kitchen paper to dry. Crush the remaining pineapple and add to the foamy mix with the courgettes.
  3. Sift the flour with the bicarbonate of soda, baking powder, cinnamon and salt, then add to the batter with the nuts, raisins and flaxseed. Blend the mixture well.
  4. Spoon the batter into the prepared tin and bake the loaf for 10 minutes. Working quickly, take the loaf out of the oven briefly and lay the three rings of pineapple on top of the batter, putting one glacé cherry in each ring. (If you add the pineapple rings earlier, they will simply sink into the batter.) Return to the oven as rapidly as possible and bake for a further 50 minutes or until a skewer comes out clean. Leave to cool completely before removing from the tin.
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