THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
October 15, 2019
Pineapple Upside-Down Cake
Makes one small pudding 19 cm in diameter, for larger dishes double the recipe.
1/4 fresh pineapple
125 g butter, softened (could use coconut oil)
1/3 cup coconut sugar (could use brown rice syrup)
1 cup almond meal
1/4 cup tapioca flour (or cornflour)
1 teaspoon baking powder
1 teaspoon ground ginger
Preheat the oven to 165ºC.
Cut the pineapple into two 1.5cm rounds, remove the core and skin and cut into pieces (as shown above).
Arrange the fruit at the bottom of a small pie dish (I used a 19cm round ceramic pie dish).
In a bowl, beat together the butter and sugar until light and fluffy.
Add the eggs one at a time.
Fold through the almond meal, flour, baking powder and ginger.
Spread this batter over the pineapple using a wet spatula to smooth it down.
Bake at 165ºC for 45-60 minutes until the sponge is firm to the touch and golden brown.
Allow to cool slightly before turning out onto a plate.
Serve with coconut yogurt or cream.
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