The good sweet:A festive cake that isn't full of butter and sugar. A recipe from Floortj's cookbook
Preparation time:25 minutes (plus 40 minutes of baking and cooling)
Ingredients for a cake for 8 people
• vegetable margarine
• 350 g sifted wheat flour
• 1 sachet baking powder
• pinch salt
• 1 tsp vanilla powder
• 300 g cane sugar
• 200 ml olive oil
• 1 banana, peeled and diced
• 250 ml coconut milk, stirred well
• 5 pineapple rings, drained and diced
• 50 g dark chocolate, in small pieces
• 100 g dark chocolate, in small pieces
• 20 g grated coconut and pieces of dried mango
• violets or other edible flowers
Preparation
1. Preheat the oven to 200°C. Grease a springform pan (Ø 24 cm) with margarine and sprinkle with flour.
2. Mix the flour, baking powder, salt, vanilla and cane sugar in a bowl and stir well. In another bowl, puree the oil with the banana and coconut milk using a stick blender.
3. Mix the dry ingredients with the wet. Stir in the pineapple pieces and pieces of dark chocolate (50 g). Mix well, but do not stir for too long (the batter should be thick, syrupy and above all not too runny). Pour the batter into the mold and bake the cake for about 50 minutes. Carefully insert a skewer into the center of the cake. If it comes out clean, the cake is done. Otherwise bake for another 10 minutes. Let the cake cool completely and carefully turn it into a bowl.
4. Melt the remaining chocolate (100 g) in a bain-marie. Pour the melted chocolate over the cake and sprinkle with grated coconut and pieces of dried mango. Decorate with the violets.
Enjoy your meal! 
This is a recipe from Floortje Dessing's book Fair food. The 80 recipes in the book are written by passionate chefs and foodies. The cookbook is an initiative of the Max Havelaar Foundation, Fair Trade Original and the National Association of World Shops. . Honest food is available from this week at bookstores and Wereldwinkels for €24.95. The proceeds are intended for a nursery on a fair-trade tea plantation in Sri Lanka.
