Caribbean upside-down cake

Step by step recipe:

  1. 3 min.Caribbean upside-down cake : Photo of step #1

    Prepare the tin or mould

    Use a springform tin if you have one, about 9 inches (23 cm) in diameter.

    Line the bottom with a circle of cooking parchment.
  2. 5 min.Caribbean upside-down cake : Photo of step #2

    Caramelize the pineapple

    Peel 1 pineapple, cut into fairly thick slices and remove the hard central core.
  3. Caribbean upside-down cake : Photo of step #3
    Cut the pineapple slices in half.

    Using a non-stick frying pan, melt 20 g butter on high heat, then add 50 g brown sugar.

    Lay the pineapple pieces on top and caramelize...
  4. 10 min.Caribbean upside-down cake : Photo of step #4
    ...on both sides.
  5. 1 min.Caribbean upside-down cake : Photo of step #5
    When nearly done, add the juice of ½ lime and leave to reduce for a minute or two.
  6. 4 min.Caribbean upside-down cake : Photo of step #6
    Arrange the pinapple slices flat in the bottom of the tin or mould so that they do not overlap.

    Preheat the oven to 390°F (200°C).
  7. 5 min.Caribbean upside-down cake : Photo of step #7

    Prepare the cake batter

    Put 6 eggs and 100 g brown sugar into a food-mixer bowl. Beat until the mixture is pale.
  8. 2 min.Caribbean upside-down cake : Photo of step #8
    Sieve 200 g flour and 1 teaspoon baking powder on top; add 100 g ground almonds.
  9. 2 min.Caribbean upside-down cake : Photo of step #9
    Fold the dry ingredients gently into the egg white using a soft spatula.
  10. 2 min.Caribbean upside-down cake : Photo of step #10
    Finish by adding the melted 180 g butter once it has cooled. Fold this in gently.
  11. 1 min.Caribbean upside-down cake : Photo of step #11
    Pour the mixture into the tin or mould on top of the pineapple.
  12. 30 min.Caribbean upside-down cake : Photo of step #12
    Bake for about 30 minutes.

    Check to see if the cake is cooked before taking it out of the oven.
  13. 2 min.Caribbean upside-down cake : Photo of step #13
    Turn the cake out onto its serving plate as soon as it comes out of the oven. Remove the paper from the top and leave to cool before serving.

Remarks:

If this is to be an "adult" cake (that no children will be eating - whatever else were you thinking?!), you can also add 2 tablespoonsful of rum with the lime in Step 5.

If you would like a syrup to serve with the cake, after taking the pineapple out of the pan, deglaze it with 2 glasses of pineapple juice + the juice of a lime. Leave this to thicken on low heat. Serve in a sauce boat, preferably hot or warm.

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