I do feel a little sorry for anyone who isn’t a huge fan of chocolate around Easter. I know, it seems crazy, but these people do exist. So when I was brainstorming ideas for Easter recipes this year, I wanted to include a dessert that non-chocoholics could enjoy while still being low FODMAP. The one part of the low FODMAP diet I struggle with the most is my fruit choices. The list of fruit that is safe in larger quantities is painfully small, and can often limit people trying to incorporate more fruit into their diet, or when making fruit-based desserts. So I went for a scroll on the Monash low FODMAP app in preparation for this recipe, and bingo – pineapple is safe for consumption in 140 gram servings, an almost unheard of quantity of fruit for those digestively challenged as myself.
So pineapple was my fruit of choice, and what dessert would I build around it? An upside down cake of course. I have never attempted an upside down cake myself, but reminisced about a Christmas in July party my old school group put on last year. One of my gal pals made an absolutely heavenly almond and orange upside down cake, and it was the centrepiece to an already amazing meal, because it seems all my friends are secret Masterchefs.
So it is with great pride that I present to you this Pineapple Upside Down Cake, and let you in on a little secret – upside down cakes are so much easier than cookbooks and photographs would lead you to believe. You just stick the fruit in the bottom of the tin and pour your batter on top. Who knew? My greatest unhinging with this recipe was that I was so excited to see if my fruit looked perfect that I almost dropped the cake on the floor while attempting to turn it out onto the cooling rack. But the crisis was averted, and the cake was a beauty.
Pineapple Upside Down Cake
- 4 tbsp brown sugar
- 5 rings canned pineapple in juice
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 cup gluten free self-raising flour
- 2 tbsp almond meal
- 4 tbsp extra virgin olive oil
- 2 eggs
- 2 tbsp pineapple juice from the can
- 1 tbsp cinnamon
Preheat the oven to 160 degrees Celsius fan forced and grease a loaf tin.
Sprinkle the 4 tbsp brown sugar across the bottom of the tin. Take 5 rings of pineapple out of the can and set the rest aside. Arrange these rings on the bottom of your greased loaf tin. I cut the rings in half and laid them 3×3.
In a bowl, combine the brown sugar, maple syrup, olive oil, eggs and pineapple juice and stir until well incorporated.
Add the self-raising flour, almond meal and cinnamon and mix until combined.
Pour the batter into the loaf tin on top of the pineapple rings, and bang the tin on the table to even out the cake.
Bake in the oven for around 30 minutes or until golden brown and an inserted skewer comes out clean.