bohemianwanderer – This pineapple upside-down cake offers a vibrant twist on the classic, pairing the tropical fruit with rich tamarind caramel and lime zest. With layers of juicy pineapple and a fragrant sponge, it balances sweet, tart, and aromatic flavors in one eye-catching dessert.
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To begin, prepare a 5 cm-deep, 20 cm-round solid cake tin by lining it with baking paper. Next, peel and core one small pineapple, removing its tough center and black eyes. Slice the fruit into thin, fan-shaped pieces about 5 mm thick. Set these aside while making the tamarind caramel.
In a small saucepan, melt 50 g of unsalted butter and 100 g of soft dark brown sugar over medium heat. Once the mixture begins to simmer, stir in 60 g of Thai tamarind concentrate. Let it return to a simmer, then remove from heat and stir in ½ teaspoon of flaky sea salt.
Pour the caramel into the lined tin, then arrange the pineapple slices on top, overlapping tightly to avoid gaps. Once the base is fully covered, add a second overlapping layer. This ensures a lush fruit topping after the cake is inverted later. Preheat the oven to 195°C (175°C fan)/380°F/gas 5½. In a small bowl, sift together 160 g of plain flour, 2 teaspoons of baking powder, and ½ teaspoon of fine sea salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat 50 g of unsalted butter with 150 g of caster sugar, lime zest from two limes, and 1½ teaspoons of ground fennel seeds (optional) for two minutes. The mixture will lighten slightly, though it won’t be fluffy due to the low butter content.
Build the Perfect Sponge and Serve With a Creamy Finish
Add one large egg, one egg white, and 1 teaspoon of vanilla extract to the butter mixture. Beat for about a minute on medium speed until well combined. Lower the mixer speed and begin incorporating the dry ingredients and cream. Add one third of the sifted flour and half of the 120 ml of double cream. Mix briefly, then add the next third of flour and the remaining cream. Finish by adding the final third of the flour mixture and mix until the batter is smooth.
Carefully spread the batter over the pineapple in the tin, using a small spatula to level the top evenly. Place the tin in the preheated oven and bake for about 50 minutes. The cake is done when the top is lightly golden and a skewer inserted in the center comes out clean. Once baked, let the cake cool in the tin for 30 minutes to allow the caramel to settle. Gently invert it onto a platter, revealing the glossy, fruit-studded top.
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This cake serves 6 to 8 people and pairs beautifully with an extra spoonful of double cream on the side. The tamarind adds tang, the lime brings brightness, and the fennel offers subtle warmth. Perfect for dinner parties or weekend indulgence, this dessert blends familiar comfort with unexpected complexity. Enjoy it warm or at room temperature for the best flavor and texture.
