Pineapple, Cardomon, and Coconut Upside Down Cake

2015-05-19 19:36:08

Serves 4

A moist tropical cake, more like a dessert, that you can make without going to the tropics...

Prep Time

20 min

Cook Time

25 min

Prep Time

20 min

Cook Time

25 min

Ingredients

Instructions

Heat your oven up - 180c / 350f / Gas mark4
Grind 4 -5 cardamon pods in a pestel and mortar
Simmer them a dash of sweet dark rum and the drained contents of 1 tin chopped pineapple (save the juice for later).
Let it stew to really bring out the cardamon flavour and bubble to reduce.
Begin on making a basic moist cake recipe ( The best cake tip I use I got from one of my heroes H F W and that is to weigh the eggs you intend to use, say 3 here, and then measure all the other ingredients - butter, sugar, and flour, to the same weight.
Make the cake batter as usual by creaming the fat & sugar, beating in the eggs, then this time fold in the flour and 3 tablespoons of desiccated or freshly grated coconut (yay we have it in Tonga!) and then loosen it with the pineapple juice left from the tin (no need for milk).
Place the bubbling pineapple cardamon mix at the bottom of a cake tin and pour the cake mixture on top.
Bake for aprox 25 mins.
After it's cooled a little turn it out upside down.
Yum. It should be a really moist sweet cake, great with yoghurt and some lime zest. Enjoy!

Notes

Cakes work best when the eggs are at room temeperature and the butter is soft.
This cake could easily be made gluten free and maybe even more yummy - try a combination of almond (2 parts) and rice flour (1 part). I couldn't do this in Tonga where such 'fancy' flours were not available.
Ofcourse its also possible to reduce the amount of sugar - do so according to your taste and need for health! It's also easy to make this with fresh pineapple but you may need to add a pinch of brown sugar or honey to the first stage.

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