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.
The cooked cake is turned out to reveal the lovely golden pineapple layer on top a moist almond cake.
84 K 4.5/5 (11 reviews)
1 hour 7 min.
Easy
6.95 €
1 cake
10 IngredientsLast modified on: December 30th 2019
For 1 cake, you will need:
- 1
1 Pineapples - 2
20 g butter - 3
50 g brown sugar - 4
½ lime - 5
6 eggs - 6 100 g brown sugar
- 7
200 g flour - 8
1 teaspoon baking powder - 9
100 g ground almonds - 10 180 g butter
- Total weight: 3,010 grams
Times for this recipe
Preparation: 30 min.
Cooking: 40 min.
All in all: 1 hour 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 1 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 20 g butter on high heat, then add 50 g brown sugar.
Lay the pineapple pieces on top and caramelize...
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.
...on both sides.
Stage 5 - ⌛ 1 min.
When nearly done, add the juice of ½ 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).
Preheat the oven to 390°F (200°C).
Stage 7 - ⌛ 5 min.
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.
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 180 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.
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.
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
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)
Flour
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Ground almonds
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Brown sugar
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Butter
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