Pineapple and passion fruit roulade

Pineapple and passion fruit roulade

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
6-8

This is a really impressive-looking pudding to serve up to family or friends on a hot summer’s day. The pineapple and passion fruit make this classic completely irresistible. Simply perfect for those summer barbecues and get-togethers.

Ingredients

Quantity Ingredient

For the roulade

Quantity Ingredient
30g lucy bee coconut oil, melted, plus extra for greasing
4 medium eggs
55g stevia
1 teaspoon vanilla extract
80g gluten-free plain flour
1 teaspoon gluten-free baking powder
pinch xanthan gum
icing sugar, for dusting
edible flowers, such as violas or nasturtiums, to decorate

For the filling

Quantity Ingredient
150g greek yoghurt
150g creme fraiche
4 teaspoons agave nectar
3 passion fruit
125g fresh pineapple, cut into very small chunks

Method

  1. Preheat the oven to 180°C. Lightly grease a 34 x 23cm Swiss roll tin or shallow baking tray and line with baking parchment.
  2. Place the eggs and stevia in a bowl and whisk for 5–10 minutes on a high speed using an electric mixer until creamy, light and almost doubled in volume. Beat in the melted coconut oil and vanilla extract.
  3. Sift the flour, baking powder and xanthan gum together, then gently fold into the egg mixture, until combined. Take care not to let too much air out of the mixture – stop as soon as the dry ingredients are just folded through. Pour into the prepared tin and bake in the middle of the oven for 12–15 minutes, or until the sponge springs back to the touch.
  4. Leave in the tin to cool slightly. Place a flat sheet of baking parchment on the worktop, lightly dusted with icing sugar. Turn out the warm roulade onto the parchment and start to roll from the narrower end of the cake (the paper will remain inside) until you have a Swiss roll. Leave to cool completely.
  5. Once completely cold, unroll the roulade and discard the parchment. Mix together the yoghurt, crème fraîche and agave nectar. Scoop out the seeds and pulp from the passion fruit and fold into the yoghurt mixture. Spread the fruity yoghurt over the roulade and scatter over the pineapple chunks, setting some aside for decoration.
  6. Carefully roll up the roulade and place on a serving dish. Scatter the remaining pineapple chunks over the top of the roulade and dust with icing sugar. Decorate with edible flowers, such as violas and nasturtiums.
Tags:
coconut oil
healthy
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