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Pineapples contain good amounts of Vitamins A and C.  They are widely available - growing season is from March through to July and currently great value in Aldi & Lidl at around 79cent! Pineapples are a symbol of hospitality so why not try this Gluten Free variation of the popular Pineapple Upside-Down cake. I recently tried out this recipe using Gluten Free flour and was delighted with the light texture of the cake and how easy it was to make.

Gluten-Free Pineapple & Almond Upside-Down Cake Recipe
Preparation: 20 minutes
Cooking: 40-45 minutes

Preparation
Removing Skin: Cut off the top and bottom of the pineapple. Stand the pineapple upright and slice the skin off using a knife.

Coring: Remove the skin, then using a small circular cutter, stamp out the core.

Heat the oven to 180°C/350°F/gas 4(160°C for fan ovens).
In a bowl, beat 50g softened butter and 50g of caster sugar and spread over the bottom of a 22cm round loose bottomed cake tin. Peel and core 1 medium pineapple, slice into rings and arrange on top of the butter mixture.  Beat together with a wooden spoon 125g softened butter and 125g caster sugar until pale and fluffy.  Gradually beat in 2 eggs, then sift in 100g Dove Farm Gluten & Wheat Free Plain White Flour (or any other plain GF flour mix), 1 tsp Gluten Free baking powder and add 50g ground almonds. Mix well to form smooth batter.  Spoon the mixture over the pineapple and bake for 40-45 minutes, until risen and firm to the touch. You may like to place a tray underneath as some butter may melt through loose bottomed cake tin. Serve on it's own or with whipped cream. Delicious!
Serves 8-10.


www.coeliaccoach.com
"Coaching for a Gluten Free Life"




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