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
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!
"Coaching for a Gluten Free Life"
Coeliac Coach - Louise Nevin www.coeliaccoach.com
I was inspired to set up a Coeliac Lifestyle Coaching service based on my own personal lifelong experience of the Coeliac(Celiac) condition. To encourage and support individuals who are struggling with the lifestyle changes often associated with it.