Sri Lankan Caramelized Pineapple-Upside Down Cake
Description
This Sri Lankan version of pineapple upside-down cake made with caramelized jaggery and star anise makes a great treat for afternoon tea.
Ingredients
•
1/4 cup unsalted butter
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1/2 cup jaggery
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8 slices fresh pineapple
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1 1/2 cups almond flour
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1 cup cornmeal
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 pod star anise
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6 tablespoons unsalted butter, softened
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3/4 cup white sugar
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4 large eggs, at room temperature
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2 teaspoons pure vanilla extract
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2 teaspoons lemon zest
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Melt 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.
3
Combine 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.
4
Beat 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.
5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes; do not overbake.
6
Remove 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.