Photo by Eva Kosmas Flores
For 12 people
Preparation time: 1 hour
Total duration: 1 hour 35 minutes
for the pineapple filling:
¾ cup | 177 ml Virgin coconut oil, and more to grease the pan
1 ripe pineapple
½ cup | 75 grams of coconut sugar
½ cup | 125 ml maple syrup
3 cinnamon sticks (3 inches)
5 star anise
for the cake:
2 ¾ cups | 310 grams of paleo-friendly flour mixture
1 tablespoon plus 1 teaspoon of baking powder
1 teaspoon of kosher salt
1 inch cinnamon stick
2 cups | 300 grams coconut sugar
¾ cup | 177 ml melted virgin coconut oil
5 large eggs
½ cup | 125 ml well shaken coconut milk
2 tablespoons of vanilla extract
2 teaspoons of almond extract
1 lime, for the zest
- Prepare the flour mixture suitable for paleo: Sift the ingredients through a fine mesh strainer into a large mixing bowl, breaking up any lumps and stir very well. Flour mixture will keep in an airtight container in the pantry for up to 6 months.
- Prepare the filling: trace the outside of an 11-inch pan on a piece of parchment paper to make a coarse circle about 1 inch larger than the pan, then cut out the circle. You want the parchment to be just a little bigger than the base of the pan so that it has a small rim to hold the garnish. Tuck the parchment paper into the bottom of the pan and rub it and the sides of the pan with a little coconut oil.
- Cut out the brown eyes, quarter the pineapple, cut and discard the core. Cut quarters crosswise into ⅛-inch-thick slices.
- Place a mesh strainer over a large heatproof bowl. Combine the remaining coconut oil, coconut sugar, maple syrup, cinnamon sticks and star anise in a large saucepan and bring to a boil over medium heat. Add the pineapple and simmer until it releases its juice and has reduced to a rich syrup and the pineapple is very golden, translucent and tender, about 10 minutes. Pour the mixture through the colander. Reserve the pineapple, discard the whole spices and pour the filtered liquid into the saucepan. Continue reducing the liquid until it is as thick as molasses, about 8 more minutes. Set the liquid aside.
- Starting at the dead point of the parchment, lay out a piece of pineapple, then bard the remaining pineapple slices in a spiral, overlapping each slice on top of the last in a circular pattern outward, until you cover all of the pineapple. the base of the mold. Set aside while you prepare the cake batter.
- Make the cake: Preheat the oven to 350 ° F and move a rack from the oven to the center position. In a medium mixing bowl, combine flour mixture, baking powder and salt and mix well. Use a Microplane to grate the cinnamon. In a large bowl, whisk together coconut sugar and coconut oil until blended. Incorporate the eggs one by one, incorporating each completely before adding the next. Stir in coconut milk, vanilla extract and almond extract until well combined, thick and creamy. When you lift the whisk out of the bowl, the mixture should drop slowly and steadily back into the bowl. Use a Microplane to grate the lime zest. Working in two batches, add the flour to the bowl with the wet ingredients and stir in, fully incorporating the first batch before adding the second.
- Pour the reserved caramelized sauce evenly over the pineapple pebbles. Then pour the cake batter evenly over the sauce. Bake the cake on the center rack until golden brown and a thermometer reads 200 ° F when inserted in the center (temperature is the best way to know when cakes made with my flour mixture Paleo-friendly are ready), about 35 minutes.
- When the cake is done, run a knife around the edges to make sure it comes off the pan. Take a light plate or cutting board slightly larger than the pan and invert the plate onto the pan. Protecting your hands from the hot pan with oven mitts or a kitchen towel, firmly grasp the sides of the pan and griddle and quickly turn the pan over onto the griddle. Let the plate rest on the work surface for a few seconds, then gently remove the pan by lifting slowly on one side, then the other, to expose the cake. If pieces of pineapple are stuck to the pan, use a small spatula to gently dislodge them and use them to cover the bald areas of the cake.
- Let the cake rest for at least 15 minutes before serving. Leftovers can be stored in an airtight container at room temperature for up to 4 days.
From the book EVERYBODY’S TABLE by Grégory Gourdet and JJ Goode. Copyright © 2021 by Grégory Gourdet and JJ Goode. Posted by Harper Wave, an imprint of HarperCollins Publishers. Reprinted with permission.
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