Sunday, April 21, 2013

Roasted Pineapple Almond Cake


This recipe is a great wheat-free alternative to the traditional pineapple upside-down cake that is really easy to make.

No mixer required, just some light roasting and stirring and you are nearly finished.

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Roasted Pineapple Almond Cake
  • 6 eggs.
  • 1 cup plus sugar.
  • 2 ½ cups almond flour (almond meal or very finely ground almonds).
  • 1 rounded tablespoon baking powder.
  • 1 ¾ cups roasted, chopped pineapple.
  • 1 tablespoon fresh lemon juice.
  • 2 teaspoons vanilla extract.
Preheat oven to  400°.

Prepair the pineapple for roasting by removing the top, bottom and the skin.

Quarter the pineapple and remove core.

Place in a baking dish and roast for 50-60 minutes in a 400° oven until soft and slightly caramelized.

Remove from oven and cool completely.

This can be done a day a head of time.

[ Editor's Note: myself and my roommate are sensitive to an enzyme that is in raw pineapple. Cooking the pineapple destroys the enzyme. ]


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Once the pineapple is cool, chop into large chunks and pulse in food processor a few times until you achieve a chunky, pebbly puree.

(You can finely chop the pineapple by hand too if you don't have a food processor.)

You should have about 1½-2 cups of chunky pineapple mush. 










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Prepare a 9" spring-form pan with parchment paper.

Butter the bottom of the paper and sides of pan.

Use 1 tablespoon of almond flour to coat sides and bottom of pan tapping out excess.
 









Preheat oven to 375°.

In a large bowl, beat the eggs.

Then, add the almond flour, sugar, and baking powder mix with a wooden spoon until combined.

Add the pineapple, lemon juice and vanilla, stir until incorporated.


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Pour mixture into the spring form pan.

Place in preheated oven and bake for 15 minutes.

After 15 minutes, loosely cover with foil to avoid over browning, like i did.

Oops!

Continue baking for another 25-35 minutes.

Test cake with toothpick.

If the toothpick comes out with just a few crumbs or clean, Remove from the cake from oven.




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Let the cake cool for 20 minutes, then run a paring knife around the edges to release the cake from the sides of the pan.

Cool competely for about an hour.

The cake is great alone or served in a puddle of caramel sauce.

If you like, some freshly whipped cream doesn't hurt either.

[ Editor's Note: Whipped cream with Grand Marnier! ]