I was on a mission to bake the very first cake and the very first pineapple upside-down cake for my in-law. On top of those, I also wanted the cake to be gluten-free. Oh boy, so much pressure with too little time.
I had never baked a cake before in my life until now, and something about baking a whole cake got me so nervous. Though with meticulous planning, it turned out to be a pretty good looking cake. The original recipe called for crisp apples instead of fresh pineapple, but I changed it because the “birthday boy” loved pineapple upside down cake. I served it with fresh blackberries because the tartness of fresh blackberries would go so well with this cake. This gluten-free cake is so light and fruity; I can eat the whole cake and feel pretty good about it. (Well, apparently, I didn’t because I did not bake this cake for me.)
Well, let me warn you, the only difficult part about this process was when I tried to stick a bunch of candles in the cake. I am telling you I don’t recommend it.
(make one 8-inch cake)
- 1 small fresh pineapple, peeled and cut in small pieces
- 2 tablespoons (30g.) unsalted butter
- 130g. natural cane sugar
- 1 vanilla bean, split lengthwise and seed scraped
- 105g. superfine brown rice flour
- 35g. almond flour
- 40g. potato starch
- 35g. millet flour
- 2 tablespoons tapioca starch
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 eggs
- 100g. packed dark brown sugar (muscovado)
- 1/2 cup whole-milk plain yogurt
- 1/2 cup olive oil
- fresh blackberries (option)
Preheat the oven to 350 ํF. Lightly grease an 8 by 3-inch round cake pan and line the bottom with a circle of parchment paper.
Heat the butter, 2 tbs. (30g.) cane sugar and the vanilla pod (the seed will be for the batter) in a large saucepan over medium heat until butter has melted. Add pineapples and cook for 7 minutes or until they are tender but still hold their shape. The sugar should not caramelize. Let the pineapples cool for 15 minutes. Arrange the pineapples tightly on the bottom of the cake pan.
In a large bowl, whisk together the brown rice flour, almond flour, potato starch, millet flour, tapioca starch, baking powder, baking soda, cinnamon, ginger, and salt.
In a separate bowl, whisk together the eggs, remaining 1/2 cup cane sugar (100g.), dark brown sugar, yogurt, olive oil, and vanilla seeds. Pour the wet ingredients over dry and whisk until the batter comes together. Pour the batter into the cake pan.
Bake for 1 hour or until toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes. Carefully invert it onto a cooling rack and cool completely. Top with fresh blackberries and serve.
Reference: This recipe is adapted from “Small Plates & Sweet Treats” book by Aran Goyoaga