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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.

81 K 4.5/5 (11 reviews)

1 hour 7 min. difficulté

Easy

6.95 €

3 cakes

10 Ingredients

Last modified on: December 30^th 2019

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For 3 cakes, you will need:

1 3 Pineapples
2 60 g butter
3 150 g brown sugar
4 2 lime
5 18 eggs
6 300 g brown sugar
7 600 g flour
8 3 teaspoons baking powder
9 300 g ground almonds
10 540 g butter
Total weight: 9,030 grams

Change these quantities to make:

1 cake 2 cakes 3 cakes

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Times for this recipe

Preparation: 30 min.

Cooking: 40 min.

All in all: 1 hour 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - 3 min.

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.

Caramelize the pineapple

Peel 3 Pineapples, cut into fairly thick slices and remove the hard central core.

Stage 3

Cut the pineapple slices in half.

Using a non-stick frying pan, melt 60 g butter on high heat, then add 150 g brown sugar.

Lay the pineapple pieces on top and caramelize...

Stage 4 - 10 min.

...on both sides.

Stage 5 - 1 min.

When nearly done, add the juice of 2 lime and leave to reduce for a minute or two.

Stage 6 - 4 min.

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.

Prepare the cake batter

Put 18 eggs and 300 g brown sugar into a food-mixer bowl. Beat until the mixture is pale.

Stage 8 - 2 min.

Sieve 600 g flour and 3 teaspoons baking powder on top; add 300 g ground almonds.

Stage 9 - 2 min.

Fold the dry ingredients gently into the egg white using a soft spatula.

Stage 10 - 2 min.

Finish by adding the melted 540 g butter once it has cooled. Fold this in gently.

Stage 11 - 1 min.

Pour the mixture into the tin or mould on top of the pineapple.

Stage 12 - 30 min.

Bake for about 30 minutes.

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

Stage 13 - 2 min.

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 recipe	230 RDI=90 %	1,690 RDI=160 %	770 RDI=120 %	14,590 RDI=730 %	61,100 RDI: 730 %
Per 100 g	2 RDI=1 %	20 RDI=2 %	8 RDI=1 %	160 RDI=8 %	680 RDI: 8 %
Per cake	80 RDI=30 %	560 RDI=50 %	260 RDI=40 %	4,860 RDI=240 %	20,370 RDI: 240 %

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

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