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Ottolenghi's Pineapple and Star Anise Chiffon Cake
Ingredients
  • 1 large ripe pineapple (about 1.2kg), peeled, core removed
  • 4 star anise
  • 1 ½ cups (225g) self-raising flour
  • 1 ½ cups (330g) caster sugar
  • ½ cup (125ml) sunflower oil
  • 9 eggs, separated
  • Finely grated zest of 2 oranges
  • 1 vanilla bean, split, seeds scraped
  • 1 ¼ tsp cream of tartar
  • 300g pure icing sugar, sifted
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