Pineapple Upside Down Pie
12 servings
90 minutes
Pineapple upside-down cake is a refined dessert rooted in European culinary traditions. Its secret lies in the caramelized pineapples that turn into a golden glaze after baking, adorned with ruby cherry berries. The delicate batter infused with citrus and almond aromas absorbs fruit juices, creating a balance of sweetness and light tartness. Historically, upside-down cakes emerged as a way to create an impressive dessert with minimal effort, allowing fruits to bake in caramel at the bottom of the pan. This cake is perfect for cozy tea gatherings, captivating with its airy structure and rich fruit flavor. Serving the upside-down cake transforms an ordinary dessert into true gastronomic magic, especially delightful with a scoop of vanilla ice cream or fresh mint leaves that enhance its refreshing and exotic character.
1
Prepare all the ingredients.
2
Drain the pineapple syrup, place 16 rings on a sieve, and dry well with a paper towel.
- Canned pineapple: 16 pieces
3
Grease a 26 cm diameter baking pan with 35 grams of butter.
- Butter: 90 g
4
Sprinkle the bottom of the mold with 50 grams of sugar.
- Sugar: 230 g
5
Arrange the pineapples in the mold, placing one ring in the center and the others around it.
- Canned pineapple: 16 pieces
6
Sift the flour into a bowl, add almond flour, baking powder, salt, and mix well with a whisk.
- Wheat flour: 290 g
- Almond flour: 100 g
- Baking powder (raising agent): 12 g
- Salt: 1 g
7
Melt 55 grams of butter in the microwave.
- Butter: 90 g
8
Peel the zest from the lemon and orange.
- Lemon: 1 piece
- Oranges: 1 piece
9
Squeeze the juice from half a lemon and half an orange, then mix.
- Lemon: 1 piece
- Oranges: 1 piece
10
In a larger bowl, add sour cream, sugar, eggs, zest, pour in 100 ml of citrus juice, and mix well with a whisk until the sugar is completely dissolved.
- Sour cream 20% fat: 300 g
- Sugar: 230 g
- Chicken egg: 4 pieces
- Vanilla sugar: 8 g
- Oranges: 1 piece
- Lemon: 1 piece
11
Add melted butter and mix again.
- Butter: 90 g
12
Add dry ingredients, mix with a whisk to avoid lumps, do not mix the dough for long, do not beat with a mixer.
- Wheat flour: 290 g
- Almond flour: 100 g
- Baking powder (raising agent): 12 g
- Salt: 1 g
13
Use a teaspoon to fill the space between the pineapple rings with batter. Place cherries in the center of the rings.
- Canned pineapple: 16 pieces
- Frozen cherries: 30 g
14
Spread the remaining dough, level it, and bake for 40-45 minutes at 180 degrees on the middle rack in 'top/bottom' mode.
15
Leave the baked pie in the mold for 10 minutes, cover with a plate, and flip it over.
16
Serve decorated with cherry and mint.
- Frozen cherries: 30 g
- Mint: 3 sprigs
