Upside-down Pineapple Pie

This cake is so light, so healthy, suitable for any time of the day you need to lift up your mood!

Hey people what’s up everybody? How are you all doing during this lockdown we are all going through? I know it’s not easy thing, but being positive and focusing on the good side of the situation is always the trump card. We can finally slow down, spend precious time with our family, kids, partner and focus on ourselves. Take all these secret wishes and dreams which have been unfulfilled and put our energies and focus on them to make them blossom when this situation will be over. I’ve been working on future projects and keep creating, drawing, painting and of course baking! Today I wanna share with you this amazing pineapple pie I’ve learnt from a colleague in a restaurant where I worked for many years. It’s a pretty basic recipe everyone can easily make at home, and it’s perfect for breakfast or at any time of the day. Let’s see together what we need:

WHAT YOU NEED

For a 24 Cm diameter cake mold:

  • 1 can canned pineapple slices 
  • 170 g vegan butter (non-hydrogenated margarine)
  • 1/2 cup applesauce (or soy yoghurt)
  • 200 g cane sugar
  • 220 g spelt flour
  • 50 g almond flour (see directions)
  • 140 g almond milk
  • 1 sachet organic baking powder

WHAT TO DO

Line the cake base with parchment paper and grease the edge with some vegetable oil to easily remove the cake later on. Lay all the pineapple slices on the cake base cutting the right shape you need to cover the whole surface. In a blender put 140 g of almonds and process till you get a flour while you melt the vegan butter in a small pot. In a bowl put the flour you obtained, the melted vegan butter together with all the other ingredients left and mix gently until all well combined. For an optimal result try not to over-mix to avoid the gluten to make the batter too sticky. At this stage pour the mixture on top of the pineapple slices and bake at 180 for about 30 minutes. Now check every 5 minutes if the cake is ready (depends on the oven) using a knife. If it comes out from the cake with the batter still uncooked give another 5 minutes and so on till the knife comes out pretty clean and dry. Now take out the cake and let to cool down at room temperature for at least 1 hour. Now open the cake mold and flip it upside down. Sprinkle some icing sugar on top (if you like it) and it’s not ready to be eaten. Keep it stored properly and away from the air. 

Remember you should consume it within 4 days, but I bet it’ll be over pretty soon after you make it! It’s now your turn, go and grab the ingredients! Share your result tagging our page on instagram and surprise all of your friends with this masterpiece!

CONTRIBUTOR

Jordy Poggi Autore

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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