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Upside down pineapple pie

Seriously.. This pie is so fresh and tasty! The fresh pineapples give a fruity taste which brings the summer back in our minds.. yummie!


The Pie

Unsalted butter 190 gr
Caster sugar 150 gr
Eggs 3
Flour (sifted) 300 gr
Ground ginger 1 spoon
Baking powder (sifted) 1,5 teaspoon
Baking soda  0,5 teaspoon
Almond flour (grounded almonds) 60 gr
Buttermilk 250 ml

The pineapple syrup

Pineapple (peeled, and thinly sliced lengthways) 450 gr (half a pineapple)
Caster sugar 110 gr
Water 375 ml
Ginger (peeled and sliced) 20 gr
Lemonzest 3 spoons
Salt & Pepper

Preparation Process

For the syrup:

Place the pineapple, sugar, water and ginger in a saucepan and bring to boil over medium heat. Cook for 10 minutes or until the pineapple is tender. Remove the pineapple slices and set aside to cool. Return the syrup to the heat and cook for 6 more minutes. Remove the ginger afterwards. 

Get a 22 cm cake tin and add some non stick baking paper inside. Arrange the pineapple slices, overlapping slightly (see picture) in the base of the tin and pour half of the syrup

Place the butter and sugar in an kitchen machine  and beat for 8 minutes or until creamy. scrape down the insides of the bowl and add the eggs 1 at the time while mixing. Add the flour, ginger, baking powder and soda, almond flour and buttermilk and keep mixing on low speed. Pour the mixture over the pineapples and bake for 1 hour on 180 degrees. Cover loosely with aluminium foil and bake for a further 15-20 minutes. Let it cool down for 10 minutes. 

While the cake is cooling place the rest of the syrup to medium heat for 4 minutes. 

Turn the cake upside down on a serving plate and place on top the hot syrup

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