Monday, 14 July 2014

Upside Down Pineapple Cake (Gluten Free, Dairy Free)

I decided that I wanted to go on a 3 day juice detox.. and I also decided that if I had to do it, Michael had to do it with me.. There are plenty of companies with readily available, delicious juices out there, however I further decided that I wanted to make our own juices.. not really sure of the fruit quantities needed for making a juice, we ended up with a lot of leftover fruit at the end of 3 days! 

I was also looking forward to eating something...

So I made this Gluten Free Upside Down Pineapple Cake.
You Will Need
For the Cake
1/2 Pineapple cut into even slices. (Or 1 tin of canned pineapple, drained)
125 Grams Dairy Free Butter
3/4 Cup Brown Sugar
2 Teaspoons Vanilla Essence
2 Eggs
1 1/4 Cups Gluten Free Self Raising Flour
1/2 Cup Gluten Free Plain Flour
2 Teaspoons Mixed Spice
1/2 Cup Dairy Free Milk
For the Caramel
75 Grams Dairy Free Butter, Melted
1/3 Cup Brown Sugar
Preheat oven to 180degrees and line a 22cm cake tin with baking paper. Do not use a springform pan, as the caramel will leak out the bottom while it is baking, and that is not something you want to clean up!

Make the topping by whisking the melted butter and brown sugar together. Pour into the base of the prepared cake tin.
Arrange your pineapple over the sauce as best you can. You may need to cut some pieces to fit it all together.

Using an electric mixer, beat the butter, sugar and vanilla essence together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add the flours and the milk and stir to combine.
Pour the mixture over the pineapple and smooth the top.

Place in the oven for 50 minutes to 1 hour until a skewer inserted in comes out clean. You can cover the tin with alfoil if it looks like it might be browning too much. Let cool in the pan, then turn out onto wire rack to cool completely.

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