Chiquita pineapple and cherry upside down cake

Chiquita pineapple and cherry upside down cake
Chiquita pineapple and cherry upside down cake
Dessert
90 min
Ambitious
2.9
Gluten free
Vegetarian

This classic cake will warm any guest’s heart, and makes a great afternoon tea cake.

1 3
Preheat your oven to 170ºC/325ºF/gas 3. Grease and line a round 20 cm / 8” springform cake tin and set it aside.

First prepare the pineapple layer. Place the brown sugar and salt in a medium-size bowl and mix to combine. Add the melted butter, and mix until a thick, grainy paste forms. Transfer the brown sugar and butter mixture to the prepared baking pan, and spread into an even layer with the back of a spoon. Place one pineapple ring in the very centre of the tin, on top of the brown sugar mixture. Arrange as many pineapple rings as you can fit in a single layer around the centre ring without overlapping them. Slice any remaining pineapple rings into quarters and arrange the pieces in gaps between the rings and along the edges of the pan. Place a maraschino cherry in the centre of each whole pineapple ring. Set the pan aside.
3-4
maraschino cherries from a jar, drained and stems removed
3/4 cup
light brown sugar
1/8 tsp
fine sea salt
1/4 cup
unsalted butter, room temperature
4
rings of Chiquita pineapple, cut into 1 cm rounds, core removed
Chiquita pineapple and cherry upside down cake
2 3
Make the cake batter. In a large bowl, whisk the flour, xanthan gum, baking powder, baking soda, salt and sugar until combined. Create a well in the centre of the dry ingredients and add the butter and the eggs, one by one, mixing to combine after each addition. Stir in the almond milk. The batter should be thick but smooth.
1 1/2 cups
self raising gluten free flour
3/4 teaspoon
xanthan gum (omit if your blend already contains it)
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
kosher salt
1 cup
granulated sugar
8 tbsp
unsalted butter, room temperature
2
eggs
7 tbsp
almond milk
Chiquita pineapple and cherry upside down cake
3 3
Scrape the batter into the cake tin on top of the pineapple layer and spread into an even layer with a spatula, taking care not to disturb the pineapples or cherries. Place the tin in the centre of the preheated oven and bake for 45 minutes until golden brown, and the cake springs back when touched. Remove the cake from the oven and allow to cool in the baking pan or until cool to the touch, at least 15 minutes, before releasing it from the tin and inverting onto a serving platter. Remove the tin (or springform tin base) slowly so as not to disturb the pineapple layer. The cake should come out of the pan easily. Allow the cake to cool completely before slicing and serving.

TIP: Sprinkle with toasted flaked almonds for an extra crunch.
Chiquita pineapple and cherry upside down cake
-
2 persons
+
3-4
3/4 cup
1/8 tsp
1 1/4 cups
4 rings
1 1/2 cups
3/4 tsp
3/4 teaspoon
1 tsp
1/2 tsp
1/4 tsp
1 cup
8 tbsp
2
7 tbsp
Chiquita pineapple and cherry upside down cake
Nutritional values per person
443 kcal
Calories
19.6g
Fat
11.4g
Saturates
66.8g
Carbohydrate
49.1g
Sugars
2.8g
Fiber
4.3g
Protein
0.7g
Salt
Your Rating

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