baking · vegetarian · gluten-free · dairy-free
Haitian-spiced pineapple upside-down cake (gluten-free)
Fresh pineapple caramelized in coconut sugar and maple with star anise, under a tender almond-flour cake scented with Haitian-style spices.
- Time
- 75min
- Steps
- 4
Ingredients
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Allergens
Contains egg and tree nuts.
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Shopping list
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Equipment
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Method
-
1
Melt the topping oil, sugar, maple and star anise in a 23 cm (9 in) cake pan; arrange the pineapple on top.
-
2
Whisk the wet cake ingredients and sugar, then fold in the dry ingredients and zest. Pour over the fruit.
-
3
Bake at 175°C (350°F) for 40-45 minutes.
-
4
Cool 10 minutes, then invert onto a plate.
