Pineapple Tequila Bundt With Salted Lime Glaze

FOOD HAS THE POWER TO PRESERVE MEMORIES. I have recently become fascinated using food to treat patients with Dementia. Nostalgia is far more powerful than we believe, the tastebuds connecting with our subconscious to evoke memory and feeling.

So, when I want to preserve a specific episode in my life, I create recipes that I know, in time, will arose those same feelings within. Be it the warm glow of sun on my back, that butterfly of joy in my stomach, or that utter feeling of calm in my soul.

This cake takes me straight to the beaches of Mexico. Margarita in hand, fresh fruit on my lap and the sea lapping at my toes.


340g Unsalted Butter, room temperature

400g Caster Sugar

5 Large Eggs, room temperature

375g Plain Flour

½ tsp Cream of Tartar

1 tsp salt

260g Pineapple Chunks, drained and blitzed to a rough puree

100g Tequila

20g Cornflour

Sea Salt Lime Glaze:

150g Icing Sugar

3 tbsp Double Cream

2 tbsp Lime Juice

1 tbsp Golden Syrup

½ tsp Sea Salt Flakes


1. Butter and flour a 10 cup bundt pan and set in the fridge to chill.

2. Begin with the pineapple. Heat the puree in a pan, add the tequila and bring to a boil. Mix the cornflour with a splash of water to form a slurry then quickly whisk in. remove from the heat once thickened, cover and cool to room temperature.

3. Preheat oven 180C.Beat the butter and caster sugar in a stand mixer and beat until light and fluffy, about 5 minutes.

4. Add the eggs, one at a time, beating for 30 seconds between each addition.

5. In a bowl, whisk the flour, salt, and cream of tartar.

6. Gradually add the flour mixture, alternating with the pineapple mixture until only just combined.

1. Transfer the batter to the prepared tin. Tap the tin firmly on the kitchen surface 4 or 5 times to make sure all the crevices are filled and that any air bubbles are moved to the surface. Bake on the middle shelf for 60-70 minutes or until a skewer comes out clean. Cool in the pan for 20 minutes before inverting on a wire rack to cool completely.

2. Meanwhile make the glaze, whisk all the ingredients together until smooth.

3. Once the cake is cold, drizzle with copious amounts of glaze, slice and serve, dreaming of Margaritas on the beach.