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Sri Lankan Caramelized Pineapple-Upside Down Cake
Sri Lankan Caramelized Pineapple-Upside Down Cake
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Sri Lankan pineapple upside-down cake with jaggery and star anise: a delightful twist for tea time.
Ingredients:
  • 0.25 cup unsalted butter
  • 0.5 cup jaggery
  • 8 slices fresh pineapple
  • 1.5 cups almond flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1 pod star anise
  • 6 tablespoons unsalted butter, softened
  • 0.75 cup white sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons lemon zest
Instructions:
  • Preheat the oven to 375°F (190°C) to ensure the perfect cooking temperature.
  • In a saucepan over medium heat, melt butter for topping. Stir in jaggery and simmer until dissolved, then pour into a 9-inch round cake pan. Top with pineapple slices and set aside as you prepare the cake.
  • Mix almond flour, cornmeal, baking powder, and salt in a bowl. Grind a star anise pod using a mortar and pestle, then incorporate it into the flour mixture.
  • Cream butter with electric mixer until smooth. Add sugar, beat until creamy. Incorporate eggs on high speed. Mix in vanilla and lemon zest. Combine dry ingredients with wet, beating until smooth. Pour batter over pineapple topping, spread evenly.
  • Bake in the oven until a toothpick comes out clean, about 30-45 minutes; be careful not to overbake.
  • Take out the cake from the oven and transfer it to a wire rack. Allow it to cool for 10 to 15 minutes, then flip the cake onto a cake stand or serving plate.

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