Caribbean upside-down cake


Caribbean upside-down cake
The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over.

The cooked cake is turned out to reveal the lovely golden pineapple layer on top a moist almond cake.
83 K 4.5/5 (11 reviews)
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Last modified on: December 30th 2019
For 1 cake, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Cooking: 40 min.
All in all: 1 hour 7 min.
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Step by step recipe


Stage 1 - 3 min.
Caribbean upside-down cake : Stage 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.

Stage 2 - 5 min.
Caribbean upside-down cake : Stage 2

Caramelize the pineapple

Peel 1 Pineapples, cut into fairly thick slices and remove the hard central core.

Stage 3
Caribbean upside-down cake : Stage 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...

Stage 4 - 10 min.
Caribbean upside-down cake : Stage 4
...on both sides.

Stage 5 - 1 min.
Caribbean upside-down cake : Stage 5
When nearly done, add the juice of ½ lime and leave to reduce for a minute or two.

Stage 6 - 4 min.
Caribbean upside-down cake : Stage 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).

Stage 7 - 5 min.
Caribbean upside-down cake : Stage 7

Prepare the cake batter

Put 6 eggs and 100 g brown sugar into a food-mixer bowl. Beat until the mixture is pale.

Stage 8 - 2 min.
Caribbean upside-down cake : Stage 8
Sieve 200 g flour and 1 teaspoon baking powder on top; add 100 g ground almonds.

Stage 9 - 2 min.
Caribbean upside-down cake : Stage 9
Fold the dry ingredients gently into the egg white using a soft spatula.

Stage 10 - 2 min.
Caribbean upside-down cake : Stage 10
Finish by adding the melted 180 g butter once it has cooled. Fold this in gently.

Stage 11 - 1 min.
Caribbean upside-down cake : Stage 11
Pour the mixture into the tin or mould on top of the pineapple.

Stage 12 - 30 min.
Caribbean upside-down cake : Stage 12
Bake for about 30 minutes.

Check to see if the cake is cooked before taking it out of the oven.

Stage 13 - 2 min.
Caribbean upside-down cake : Stage 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 stage 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.
Keeping: Several days in the fridge.
Source: From a recipe of.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %560 RDI=50 %260 RDI=40 %4,860 RDI=240 %20,370 RDI: 240 %
Per 100 g2 RDI=1 %20 RDI=2 %8 RDI=1 %160 RDI=8 %680 RDI: 8 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg, Gluten, Nuts
How much will it cost?
  • For 1 cake : 6.95 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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