Coconut and Cocoa Biscuits
20
min
Easy
Upside-Down Pineapple Cake
Fresh and light, with a caramel aftertaste, this is an irresistible dessert!
- Difficulty
- Easy
- Prep Time
- 30 min
- Cook Time
- 45 min
- Servings
- 6 people
Ingredients
- Gluten Free Flour Mix for Sweets and Savouries, 175 g
- Lela Vanilla Baking Powder, 1 bag
- eggs, 4
- sugar, 175 g
- butter, 175 g
- rum, 1/2 cup
- pineapple, 7 slices
- maraschino cherrie, 9
Method
For the caramel:
- 150 g sugar
- 3 teaspoons water
Preparation
- First, prepare the caramel. Pour sugar and water into a steel saucepan. Cook over low heat, stirring constantly, until you get a liquid caramel with an amber color.
- Pour the hot caramel into a 26 cm pan lined with a parchment paper disc. Spread quickly to cover the bottom completely. Before the caramel hardens, place the pineapple slices and cherries in the center of the pineapple.
- To prepare the batter, beat the eggs with sugar for about 20 minutes using an electric mixer at high speed, until a light, smooth, and fluffy cream forms. Incorporate the flour mix and continue mixing.
- Add the rum, softened butter, and finally the baking powder. Mix at low speed until the batter is smooth and free of lumps.
- Pour the batter over the caramel layer. Level and bake for 40–45 minutes at 180 °C (356 °F) without opening the oven. Once baked, invert the cake onto a serving tray.
