π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 2

Pineapple upside-down cake

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 4

INGREDIENTS :

INGREDIENTS FOR A 9.5-INCH (24 CM) DIAMETER CAKE PAN
Pineapple 1.4 lbs – cleaned
Eggs 1.3 cups (165 g) – (about 4 medium, at room temperature)
Butter ΒΎ cup (170 g) – soft
Sugar 1 cup (200 g)
Flour 00 2 cups (220 g)
Baking powder ΒΎ tsp (3 g)
Almond flour Β½ cup (50 g)
Almond milk 1 cup (140 g) – at room temperature
Fine salt 0.3 tsp (2 g)
FOR THE CARAMEL
Butter 2 tbsp (30 g)
Sugar 0.6 cup (150 g)
Water 0.6 cup (150 g)

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 3

PREPARATION :

HOW TO PREPARE PINEAPPLE UPSIDE-DOWN CAKE

To make the pineapple upside-down cake, first clean the pineapple (you will need 23 oz (650 g) in total): remove the base, cut off the green top 1 and remove the skin .

Now remove the center core with a special coring tool. Cut 12 oz (350 g) 6 of the pineapple into thin slices.

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 10

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 7

Then reduce them into quarters and set them aside, they will be used to cover the base of the cake pan. Dice the remaining 11 oz (300 g) of pineapple . Use a cake pan with a 9.5-inch (24 cm) diameter at the top and an 8.5-inch (22 cm) diameter at the bottom, with a 2-inch (5 cm) high edge. Pour the water and sugar in and place over medium heat
until brown, then turn off the heat and add the chopped butter and stir. Now lay the previously cut pineapple slices in a spiral shape . You will have to completely cover the bottom .
Set aside and prepare the cake dough: in a bowl, pour the soft, chopped butter, sugar and salt. Whip the mixture with an electric whisk and add the whole eggs one at a time .

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 11

While whipping at low speed, add the flour , baking powder and, once absorbed, alternate the almond flour and almond milk . Once you have obtained a homogeneous mixture, add the diced pineapple . Pour the dough into the cake pan .

Level the surface with a spatula and bake in a static oven preheated to 365Β° F (185Β° C) for one hour. Once ready, take the cake out of the oven, use a knife to delicately detach the cake from the pan and turn it over on a rack while it is still hot so that the excess caramel drips out, then remove the pan without burning yourself . Let your pineapple upside-down cake cool and then serve!

STORAGE

The pineapple upside-down cake is best warm, so we recommend eating it shortly after baking. However, you can store it 1-2 days at room temperature under a glass cloche. You can freeze it if you have used only fresh ingredients.

TIPS

If you do not have fresh pineapple available, you can replace it with pineapple slices in syrup, keeping the amounts and the procedure the same: drain the slices well before placing them on the bottom of the cake pan to caramelize! And in order not to waste the syrup, you can put it in the dough instead of the milk!

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 5

Leave a Comment