Sri Lankan Caramelized Pineapple-Upside Down Cake
This Sri Lankan version of pineapple upside-down cake is made with caramelized jaggery and star anise. It makes a great treat for afternoon tea. Serve with ice cream or whipped cream.
- Serves: 1 person
- ¼cup unsalted butter
- ½cup jaggery
- 8slices fresh pineapple
- 1½ cups almond flour
- 1cup cornmeal
- 2teaspoons baking powder
- ½teaspoon salt
- 1pod star anise
- 6tablespoons unsalted butter, softened
- ¾cup white sugar
- 4large eggs, at room temperature
- 2teaspoons pure vanilla extract
- 2teaspoons lemon zest
Step 1Preheat the oven to 375 degrees F (190 degrees C).
Step 2Melt butter for topping in a medium saucepan over medium heat. Add jaggery and bring to a simmer, stirring every so often until jaggery is dissolved. Once it starts to bubble, turn off heat and immediately pour the mixture into a 9-inch round cake pan. Arrange pineapple slices on top of the caramel mixture. Set aside while you prepare the cake.
Step 3Combine almond flour, cornmeal, baking powder, and salt in a bowl. Grind star anise pod with a mortar and pestle and add to the flour mixture.
Step 4Beat butter in a bowl with an electric mixer until smooth and creamy. Add sugar and beat until creamed together. Beat in eggs on high speed until combined. Mix in vanilla and lemon zest. Pour the dry ingredients into the wet ingredients and beat on low speed until combined and no lumps remain; do not overmix. Pour batter over the pineapple topping in the pan and spread evenly.
Step 5Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes; do not overbake.
Step 6Remove from the oven and place on a wire rack; let cool for 10 to 15 minutes. Invert cake onto a cake stand or serving plate.