Thought I’d put a gluten free recipe together for a Pineapple Upside Down Cake. As I’ve seen a few doing the rounds recently, so not one to hop on the band wagon, but I do like to make sure everyone can have the option of having their own slice 😀
I am also going to scale down the posts and recipe creating in the New Year as I’d like to start work on a new project. The project might take a little more time than I imagine and something so will have to give. Not that I will forget to keep you updated and I will of course put the word out, so to speak, on the comings and going at Cake Towers, plus if I discover a juicy new recipe I’ll naturally let you know. For now though, thank you for all of your support, likes and the odd comment, it’s been a ride. The next page needs writing though and I have no idea where the journey will go. If you do need a recipe though in the meantime, please contact me via the details on the ‘About…’ page.
Enough already, there’s some sand in my eye. Here’s a rather moist and smoooth recipe to keep you going and one you’ll definitely need custard with 😀😀
Preheat the oven to Gas 3, 150c fan, 165c and line the base of a deep, loose bottomed, 8” cake tin with a slip of greaseproof paper.
8 slices of tinned pineapple
200g caster sugar
240g soft butter
160g gluten free self raising flour
50g ground almonds
1 teaspoon baking powder
5 medium eggs
30ml cocktail cherry juice (if using)
1 teaspoon almond essence
Open the tin(s) of sliced pineapple, drain off the juice and dab-dry the Pineapple slices on some kitchen paper. Line the base of the baking tin with the pineapple slices (you may get to eat one slice…….) and place the cocktail/glacé cherries in the middle of the pineapple slices and fill any remaining gaps with them also. Put to one side whilst you prepare the cake batter.
In a separate bowl sift the gluten free flour, ground almonds and baking powder.
Beat the sugar and the soft butter in another bowl with an electric whisk or table top mixer, until light and fluffy, then add the eggs one at a time with a spoonful of gluten free flour mix. Once the eggs are all mixed in, beat in the milk and cherry juice (if using) and almond essence. It will look a little split, but will come together once cooked.
Pour the cake batter into the prepared tin and pop in the oven and bake for 55 – 60 minutes or until an inserted skewer comes out clean.
Once cooked, remove from the oven to cool a little. If using straight away you’ll definitely need to leave it to cool before, placing a large enough plate/serving dish over the cake tin and turning it over – for you Upside Down Cake!
Serve with custard (because there really is no other option 😀😀😀 )
If you are serving this much later, or the next day, cover until required. To warm through, just place back into a warm over for about 15 minutes, you may also want to cover the cake with some additional greaseproof to stop it catching and drying out. And still serve it with custard!