Pineapple Upside-Down Cake
This American classic has been created for the SCD with fresh pineapples.
Do not use the canned variety, or if you do, make sure that there are no
preservatives or sugars added to them. We prefer a fresh, ripe pineapple,
as the juices from the slices seep into the batter and flavor it nicely.
Batter
2 cups (220 g) almond flour, or more as needed
3 eggs
4 tablespoons (55 g) butter, melted
1/2 cup (160 g) honey
3/4 teaspoon vanilla extract
1/4 teaspoon cinnamon powder
1/2 pound (230 g) fresh pineapple, thinly sliced
Preheat the oven to 350° F (180oC, or gas mark 4). Grease a 8- or 9-inch (20- or 23-cm) circular baking dish.
To make the batter, mix the batter ingredients in a food processor until smooth. Add more almond flour if necessary to make sure the batter is not too thin.
Layer the pineapple slices on the bottom of the baking dish, and then pour in
the cake batter and spread it evenly in the pan.
Bake the cake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
15 to 20 servings
