Gluten-free passionfruit and almond cake with honey-roasted pineapple by Frida’s Field

Ingredients

• 6 eggs
• 70 ml olive oil
• 1 star anise
• 400 gm caster sugar
• 160 gm butter
• 110 gm passionfruit pulp (from about 6 passionfruit)
• 400 gm almond meal
• 100 gm fine polenta
• 100 gm gluten-free plain flour
• 2 tsp gluten-free baking powder
• Pouring cream and extra passionfruit pulp, to serve
• Honey-roasted pineapple
• 1 pineapple (about 2kg), peeled, quartered lengthways, core removed
• 200 gm honey
• 1 cinnamon quill
• 1 vanilla bean, split and seeds scraped