Pineapple Upside-Down Cake
This dessert is so delicious and moist, one bite will make you a firm believer of the fact that cakes really don’t need gluten flours as an ingredient to be great.
Baking the pineapple slices alone first ensures a more solid cake product. The raw pineapple will release steam as it initially bakes, which can create big air pockets and uneven baking of your cake. Baking the pineapple on its own first will release that troublesome steam and help you get a better end product. After all, who wants to find a big air pocket in the middle of their slice of cake?!
INGREDIENTS:
1.25 pounds Pineapple, fresh, core removed, halved & sliced
1/8 cup Brown sugar
3 tablespoons Crystallized ginger, minced
1 cup Greek yogurt
1/2 cup Sorghum flour
1/2 cup Millet flour
1/2 cup Tapioca flour
2 teaspoons Baking powder
1 teaspoon Baking soda
2 teaspoons Xanthan gum
1/4 teaspoon Sea salt
3/4 teaspoon Nutmeg, fresh grated
3/4 teaspoon Ginger, ground
2 large Eggs
2/3 cup Sugar
1/4 cup Vegetable oil
2 teaspoons Vanilla extract
PREPARATION:
Preheat oven to 275 degrees.
In a small bowl mix together yogurt and chopped crystallized ginger. Cover and set aside in refrigerator.
Spray a spring form pan with non-stick spray. Sprinkle the brown sugar along the bottom of the pan. lay the pineapple slices around the bottom of the pan, forming a circle.
Bake the pineapple for about 20 minutes, or until softened. Remove from oven and increase oven temperature to 350 degrees.
In a small bowl, combine millet, tapioca and sorghum flours with the baking powder, baking soda, xanthan gum, salt, ginger and nutmeg. Whisk to combine.
In a medium bowl, whisk together the sugar and egg. Add the oil and yogurt and mix to combine. Stir in the vanilla extract.
With a rubber spatula, fold the flour mixture into the yogurt mixture, a quarter of the flour at a time. When fully combined, gently spread the batter evenly over the pineapple slices.
Bake the cake 35-40 minutes, or until fully cooked. Remove from oven and allow to cool for 5 minutes.
Gently remove sides from spring form pan. Place plate over cake bottom and carefully flip cake over onto plate. Slowly remove pan bottom from top of cake, so that the pineapple slices don’t pull off from the cake top.
Serve warm or at room temperature.
Serves 8-10.
