Pineapple Upside Down Cake

Cook with the Intempora collection

Ingredients

1 pineapple
280 g of light brown cane sugar
125 g of butter
125 g of Greek yoghurt
3 organic free-range eggs
200 g of T65 bread flour
1.5 teaspoons of baking powder
50 g of ground almonds
Butter for greasing

Number of persons:6

Préparation : 25 min.

Cuisson : 60 min.

Temps total : 100 min.

Couteaux utilisés pour cette recette

Etapes

1Preparing the pineapple

Use the Carving Knife to cut off the two ends of the pineapple. Hold the pineapple vertical and remove its rind by sliding the knife along between the fruit and the skin. Use the tip of the Paring Knife to remove the brown pineapple eyes. Use the Carving Knife to chop the pineapple into thin slices.

2Preparing the baking pan

Pre-heat the oven to 180°C. Grease a round springform tin 20 cm in diameter. Cover the base with the pineapple slices cooked in syrup, starting from the outside and working in. The slices should overlap.

3Preparing the pastry

Melt the butter and leave to cool. Pour the yoghurt, lightly beaten eggs and melted butter into a mixing bowl, and mix. Add the flour, baking powder, ground almonds and the rest of the sugar. Stir well.

4Putting the cake in the oven

Pour the cake mix onto the pineapple. Bake for 50 minutes to an hour, covering the cake with a sheet of aluminium foil at the end. Check that the cake has cooked through by piercing it with the tip of a knife, which should come out dry.