Pineapple Bliss Cake

Pineapple Bliss Cake

A delightful cake featuring a luscious caramelized pineapple topping, paired with a moist and flavorful almond-cornmeal batter, perfect for any occasion.

Ingredients

• 1/2 cup butter
• 3/4 cup jaggery
• 1 can pineapple slices
• 1 cup almond flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 pod star anise
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

Method

1. Begin by preheating the oven to 375°F (190°C).
2. In a medium saucepan, melt the butter over medium heat. Stir in the jaggery and let it simmer gently, stirring occasionally until fully melted. Once it starts bubbling, remove it from heat and pour the mixture into a 9-inch round cake pan. Place the pineapple rings on top of the caramel.
3. In a mixing bowl, combine almond flour, cornmeal, baking powder, and salt. Grind a star anise pod using a mortar and pestle and add it to the dry mixture.
4. In another bowl, beat butter with an electric mixer until smooth. Gradually add sugar and mix until the blend is creamy. Incorporate the eggs one at a time, blending well after each addition. Mix in vanilla extract and lemon zest.
5. Gently fold the dry ingredients into the wet mixture on low speed until just blended; be careful not to overmix. Pour the batter over the pineapple caramel layer and spread it evenly.
6. Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking.
7. After baking, remove the cake from the oven and let it cool on a wire rack for 10 to 15 minutes. Carefully flip the cake onto a serving plate or cake stand.