Seriously.. This pie is so fresh and tasty! The fresh pineapples give a fruity taste which brings the summer back in our minds.. yummie!
|Unsalted butter||190 gr|
|Caster sugar||150 gr|
|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|
The pineapple syrup
|Pineapple (peeled, and thinly sliced lengthways)||450 gr (half a pineapple)|
|Caster sugar||110 gr|
|Ginger (peeled and sliced)||20 gr|
|Salt & Pepper||–|
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