1 1/2 pineapples – cored and cut into half circles about 1/2 cm thick
1/2 cup finely chopped pineapple
1/2 cup coconut flour + 2 level tablespoons
1 tsp baking soda
2 tsp dried ginger powder (too taste)
1/2 cup melted butter + extra for sautéing pineapples
1/2 cup honey
pinch of salt (if using unsalted butter)
1 tsp bicarbonate of soda
Preheat your oven to 180C
Peel and slice 1 and a half medium sized pineapples, as described
Finely dice 1/2 cup of pineapple to include in the cake batter, set aside
Melt some butter in a cast iron pan (this can be put straight into the oven for baking) or a medium-sized sauce pan (you will need to transfer into the slices into a shallow cake tin)
Sauté the pineapple slices until translucent and just starting to caramelize. Lay them neatly overlapping in a circular pattern, covering the bottom of the pan. Make sure there is enough butter or oil to covering the pan for easy removal
Set aside and mix the cake batter
Sieve the coconut flour, to ensure there are no lumps, into a mixing bowl
Add the eggs, honey, 1/2 cup of melted butter, crushed pineapple and ginger powder
Mix well and pour the batter over the pineapple slices
Bake for about 45 minutes until lightly golden and a toothpick / skewer comes out clean
Loosen the sides of a cake with a knife. Have a pretty serving plate ready. Quickly and confidently turn the pan out onto the plate so the pineapples are visible on the top.
Serve warm (can be re-heated) with whipped cream and orange liqueur for maximum decadence.
Please share photos of your gorgeous pineapple-upside down cakes with me on Instagram stories!