Mixture: 1 1/4 cup all-purpose flour, passed through a liquidizer
1 tablespoon unsalted butter, softened
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
Filling: 360g fresh ricotta cheese, at room temperature
1 tablespoon vanilla extract
1/2 cup granulated sugar
2 eggs
1/3 cup milk
Topping: 1 can of pineapple in syrup, drained and chopped
1 tablespoon cornstarch
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla extract
Mixture: 1 1/4 cup all-purpose flour, passed through a liquidizer
1 tablespoon unsalted butter, softened
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
Filling: 360g fresh ricotta cheese, at room temperature
1 tablespoon vanilla extract
1/2 cup granulated sugar
2 eggs
1/3 cup milk
Topping: 1 can of pineapple in syrup, drained and chopped
1 tablespoon cornstarch
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla extract
Mixture: Butter a 19.5cm diameter cake pan and set aside
In a bowl, mix together the ground almonds, flour, cinnamon, and ginger
Add the melted butter and mix until well combined
Spread the mixture in the prepared cake pan
Use your fingers to press the mixture firmly into the bottom and sides of the pan, then refrigerate
Filling: In a small bowl, beat the cheese until creamy, then add the vanilla extract, sugar, eggs, and milk, beating well after each addition
Beat in the pineapple puree, then set aside
Topping: Place a strainer over a bowl
Drain the pineapple syrup very well and reserve 1 cup of the syrup (if needed, complete with water)
In a saucepan, mix together the cornstarch and butter until well combined
Gradually add the pineapple syrup, whisking constantly, then bring to a simmer over medium heat
Reduce the heat and cook for an additional minute
Remove from heat and stir in the vanilla extract and chopped pineapple
Set aside
Topping: Spread the topping over the cooled cake, then refrigerate for 5-6 hours or overnight
Serving suggestion: Serve well chilled.
