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Pining for PINEAPPLE goodness in this PINEAPPLE SPICE reversed CAKE torte...and it's Gluten Free ;o)
For a detailed post...refer here:
http://www.foodessa.com/2010/03/recipe-pineapple-spice-reversed-cake.html
Raciónes: 8 servings
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Ingredientes
- .>(American / Metric measures)
- . > CAKE FOUNDATION:
- . 1/4 cup (60g) unsalted butter
- . 1/3 cup (70g) brown sugar, packed
- . 1 tbsp. (15ml) fresh ginger, grated
- . 2 tbsp. (30ml) fresh, lemon juice (for drizzle)
- . 4 slices of fresh pineapple or 1 can of pineapple slices
- Note: (3 slices cut into 1/4 inch/ 8mm thick...and 1 slice finely chopped to mix into batter)
- . about 22 frozen raspberries (or cranberries).
- . > CAKE BATTER:
- . 2 cups (260g) brown Rice flour, finely ground
- . 1 tsp (5ml) baking soda
- . 2 tsp (10ml) baking powder
- . 1/2 tsp. (2.5ml) ground cinnamon
- . 1/4 tsp (1.25ml) each of: salt, cardamom, nutmeg
- . 1/4 cup (60g) unsalted butter (at room temp.)
- . 1/4 cup (50ml) grape seed oil
- . 1/4 cup (55g) brown sugar, packed
- . 1/2 cup (110g) granulated sugar
- . 2 large eggs
- . 1 tsp. (5ml) pure vanilla extract
- . 1 cup (250ml) Buttermilk* (from evaporated milk + 1 tbsp. white vinegar)
Direcciones
- . Prepare a 9 inch (23 cm) round Cake pan (not a spring pan). Pre-heat oven to: 350F/180C/Gas4. Place oven rack on the second level from the bottom.
- . >CAKE FOUNDATION: . Start by pre-heating the oven. Put the butter in the cake pan and into the oven so that it starts melting for about 5 minutes. Afterwards, when the pan out of the oven, add and combine the brown sugar with the ginger. Arrange and decorate the pineapple slices and raspberries in a single layer. Drizzle them with the lemon juice. Set the pan aside. Note for layout design: If using fresh pineapple slices...cut each individual ring into 4 quadrants or more and create the decorative feature along with the frozen raspberries to finish off the decor.
- . >CAKE BATTER: Sift all the dry ingredients together: flour, baking soda, salt and spices. Set aside. In a large bowl, cream together the butter and sugar until it becomes light and fluffy. Add the egg, vanilla and molasses. Beat on medium speed until well blended. Gradually add and alternate between the buttermilk and the flour mix. Combine together, keeping in mind not to over beat the batter. Last, fold in the finely chopped pineapple. Now, pour the batter over the decorative pineapple layout.
- . BAKE the cake for about 35 minutes or until a knife inserted in the center comes out clean. Take the cake pan out of the oven and onto a metal rack. Leave it rest for about 20 minutes. Afterwards, loosen the sides of the cake with a knife. Choose your presentable dish and place it on top of the pan to then be able to invert it. Then, wait 5 more minutes for all the syrup to fall back onto the cake before removing the pan.
- . SERVING: After the first day, if there's leftovers, it can be refrigerated for no more than 4 days. Then, take it out 30 minutes before serving again. This cake also freezes well in slices.
- . Enjoy Claudia's flavourful wishes at ... FOODESSA.com
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