Pineap­ple and co­conut up­side-down cake

serves / 10 prep / 30 min­utes cook / 1 hour

Western Times - - TASTE - Recipe by Ka­t­rina Wood­man Photo by Al Richard­son


80g so­lid­i­fied co­conut oil 100g (1⁄4 cup) rice malt syrup 60g (1⁄3 cup) co­conut sugar 1 tsp vanilla ex­tract 3 eggs 60g co­conut flour 45g (1⁄4 cup) brown rice flour 45g (1⁄3 cup) ar­row­root (tapi­oca flour) 45g (1⁄2 cup) des­ic­cated co­conut 175ml light co­conut milk 2 tsp gluten-free bak­ing pow­der 2 1⁄2 tsp finely grated fresh gin­ger Whipped co­conut milk, to serve (op­tional) Ex­tra rice malt syrup, to driz­zle (op­tional) CARAMELISED PINEAP­PLE: 1⁄2 small pineap­ple, peeled 2 tsp co­conut oil 1 1⁄2 tbsp rice malt syrup 1. Pre­heat oven to 180C/160C fan-forced. Line a bak­ing tray with bak­ing pa­per. Grease the base and side of a 19.5cm (base mea­sure­ment) spring­form cake pan and line with bak­ing pa­per. 2. For the pineap­ple, halve the pineap­ple length­ways and re­move the core. Thinly slice width­ways into 5mm-thick slices. You will need 320g pineap­ple. Heat the oil and syr-

up in a large non-stick fry­ing pan over medium heat. Add pineap­ple. Cook, turn­ing, for 4-5 min­utes or un­til lightly caramelised. Trans­fer to a plate. Set aside to cool. 3. Use elec­tric beaters to beat the co­conut oil, syrup, sugar and vanilla in a large bowl un­til pale and creamy. Beat in 1 egg and 1 tbsp co­conut flour un­til com­bined (mix­ture may cur­dle slightly). Re­peat with re­main­ing eggs and co­conut flour. Add half the rice flour, ar­row­root, des­ic­cated co­conut and milk. Stir to com­bine. Add the bak­ing pow­der, gin­ger and re­main­ing rice flour, ar­row­root, des­ic­cated co­conut and milk. Stir to com­bine. 4. Ar­range the pineap­ple, over­lap­ping slightly and fill­ing all gaps over the base of the pre­pared pan. Spoon over the bat­ter and smooth the sur­face. Place on pre­pared tray and bake for 55 min­utes un­til a skewer comes out clean. Cool in pan for 15 min­utes. Trans­fer to a wire rack to cool com­pletely. Driz­zle with ex­tra rice malt syrup and top with whipped co­conut milk, if us­ing.

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