Recipes/Pineapple pudding cake with salted tamarind caramel

Pineapple pudding cake with salted tamarind caramel

Tamarind concentrate comes in different forms, from thick and dense to thin and watery. For this cake, choose a Thai liquid tamarind concentrate – it is milder, sweeter and smoother in texture than the Indian style, which tends to be strongly tangy, earthy and chunkier, and more suitable for curries and chutneys

Prep

10 min

Cook

90 min

Total

130 min

Makes

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A traditional Bakewell tart consists of a pastry shell filled with jam and almond cream filling, finished with a layer of icing and a cherry on top. My version here replaces the jam layer with fresh plums for brightness and acidity. A little raising agent in the rich nutty filling lightens the crumb, while the layer of white icing has been replaced by a light dusting of icing sugar. Cut into bars, this is a hand-held, portable cake to take with you on a long drive, to a picnic or to pack into a lunchbox, but it’s equally good plated for dessert and served with cream.