Pining for PINEAPPLE goodness in this:
PINEAPPLE SPICE reversed CAKE torte.
This wonderful aromatic and great tasting torte somehow reminded
me of the great spices that the Haitians use in their delightful desserts.
I live in an area where many Haitian immigrants came to call home.
They are such lovely, generous and hard working people.
They love to laugh and share their recipes
all the while surprising you with a great dessert.
To make these two cakes (one-a Gluten-free), I took a few tips here and there.
I modified a recipe I had tried from celebrity chef Cristine Cushing...
and finally turned out a less 'spiky' version that resembles more my character.
You can definitely succeed this torte cake with canned pineapple...
however, nothing beats using fresh mouth-watering pineapple slices.
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PINEAPPLE and SPICE...
reversed CAKE torte
reversed CAKE torte
(American / Metric measures)
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Cake foundation:
. 1/4 cup (60g) unsalted butter
. 1/3 cup (70g) brown sugar, packed
. 1 tbsp. (15ml) fresh ginger, grated
. 2 tbsp. (30ml) fresh, lemon juice (for drizzle)
. 4 slices of fresh pineapple or 1 can of pineapple slices Note: (3 slices cut into 1/4 inch/ 8mm thick...and 1 slice finely chopped to mix into batter)
. 9 maraschino cherries, halved
Cake batter:
. 1-2/3 cup (160g) A.P. flour *
. 1 tsp (5ml) baking soda
. 1/2 tsp. (2.5ml) ground cinnamon
. 1/4 tsp (1.25ml) each of: salt, ground allspice, cardamom and nutmeg
. 1/2 cup (120g) unsalted butter ** (at room temp.)
. 3/4 cup (165g) granulated sugar
. 1 large egg
. 1 Tbsp. (15ml) molasses ('black strap' preferred)
. 1 tsp. (5ml) pure vanilla extract
. 3/4 cup (180ml) buttermilk *** (at room temp.)
*The flour content can have half of it replaced by another flour like: whole wheat or spelt flour.
**The butter content can be lightened by replacing half by an applesauce or prune purée.
***Buttermilk (homemade): For the 3/4 cup (180ml) needed...first add 1 tbsp. (15ml) of EITHER: lemon juice, white or cider vinegar. To that, add the rest in milk to complete the volume required. Let the milk thicken and 'sour' for 10 minutes. Give it a stir before pouring it into the recipe.
PREPARATION:
Use a 10 inch (25-26cm) round Cake pan (not a spring pan).
Pre-heat oven to: 350F/180C/Gas 4
Pre-heat oven to: 350F/180C/Gas 4
Place oven rack on the second level from the bottom.
Cake foundation:
. Start by pre-heating the oven. Put the butter in the cake pan and into the oven so that it starts melting for about 5 minutes.
. Afterwards, when the pan out of the oven, add and combine the brown sugar with the ginger.
. Arrange and decorate the pineapple slices and halved cherries in a single layer. Drizzle them with the lemon juice. Set the pan aside.
Note for layout design: If using fresh pineapple slices...cut each individual ring into 4 quadrants or more and create the decorative feature along with the halved cherries (cut side upwards).
Cake batter:. Afterwards, when the pan out of the oven, add and combine the brown sugar with the ginger.
. Arrange and decorate the pineapple slices and halved cherries in a single layer. Drizzle them with the lemon juice. Set the pan aside.
Note for layout design: If using fresh pineapple slices...cut each individual ring into 4 quadrants or more and create the decorative feature along with the halved cherries (cut side upwards).
. Sift all the dry ingredients together: flour, baking soda, salt and spices. Set aside
. In a large bowl, cream together the butter and sugar until it becomes light and fluffy.
. Add the egg, vanilla and molasses. Beat on medium speed until well blended.
. Gradually add and alternate between the buttermilk and the flour mix. Combine together, keeping in mind not to over beat the batter. Last, fold in the finely chopped pineapple. Now, pour the batter over the decorative pineapple layout.
. Bake the cake for about 40 minutes or until a knife inserted in the center comes out clean.
. Take the cake pan out of the oven and onto a metal rack. Leave it rest for about 25 minutes. Afterwards, loosen the sides of the cake with a knife. Choose your presentable dish and place it on top of the pan to then be able to invert it. Then, wait 5 more minutes for all the syrup to fall back onto the cake before removing the pan.
. Serving: After the first day, if there's leftovers, it can be refrigerated for no more than 4 days. Then, take it out 30 minutes before serving again. This cake also freezes well in slices.
. In a large bowl, cream together the butter and sugar until it becomes light and fluffy.
. Add the egg, vanilla and molasses. Beat on medium speed until well blended.
. Gradually add and alternate between the buttermilk and the flour mix. Combine together, keeping in mind not to over beat the batter. Last, fold in the finely chopped pineapple. Now, pour the batter over the decorative pineapple layout.
. Bake the cake for about 40 minutes or until a knife inserted in the center comes out clean.
. Take the cake pan out of the oven and onto a metal rack. Leave it rest for about 25 minutes. Afterwards, loosen the sides of the cake with a knife. Choose your presentable dish and place it on top of the pan to then be able to invert it. Then, wait 5 more minutes for all the syrup to fall back onto the cake before removing the pan.
. Serving: After the first day, if there's leftovers, it can be refrigerated for no more than 4 days. Then, take it out 30 minutes before serving again. This cake also freezes well in slices.
***
Here's another version of the above torte.
However, I made it Gluten free and slightly different.
Gluten-Free
Pineapple Spice reversed torte cake
INGREDIENTS:
(American / Metric measures)
. 1/4 cup (60g) unsalted butter
. 1/3 cup (70g) brown sugar, packed
. 1 tbsp. (15ml) fresh ginger, grated
. 2 tbsp. (30ml) fresh, lemon juice (for drizzle)
. 4 slices of fresh pineapple or 1 can of pineapple slices Note: (3 slices cut into 1/4 inch/ 8mm thick...and 1 slice finely chopped to mix into batter)
. about 22 frozen raspberries (or cranberries)
Cake batter:
. 2 cups (260g) brown Rice flour, finely ground
. 1 tsp (5ml) baking soda
. 2 tsp (10ml) baking powder
. 1/2 tsp. (2.5ml) ground cinnamon
. 1/4 tsp (1.25ml) each of: salt, cardamom, nutmeg
. 1/4 cup (60g) unsalted butter (at room temp.)
. 1/4 cup (50ml) grape seed oil
. 1/4 cup (50g) brown sugar, packed
. 1/2 cup (110g) granulated sugar
. 2 large eggs
. 1 tsp. (5ml) pure vanilla extract
. 1 cup (250ml) Buttermilk* (from evaporated milk + 1 tbsp. white vinegar)
* Buttermilk (homemade): For the 1 cup (250ml) needed...first add 1 tbsp. (15ml) of EITHER: lemon juice, white or cider vinegar. To that, add the rest in milk to complete the volume required. Let the milk thicken and 'sour' for 10 minutes. Give it a stir before pouring it into the recipe.
PREPARATION:
Use a 9 inch (23 cm) round cake pan (not a spring pan)
Pre-heat oven to: 350F/180C/Gas4
Place oven rack on the second level from the bottom.
Cake foundation:
1. Start by pre-heating the oven. Put the butter in the cake pan and into the oven so that it starts melting for about 5 minutes.
2. Afterwards, when the pan out of the oven, add and combine the brown sugar with the ginger.
3. Arrange and decorate the pineapple slices and raspberries in a single layer. Drizzle them with the lemon juice. Set the pan aside.
2. Afterwards, when the pan out of the oven, add and combine the brown sugar with the ginger.
3. Arrange and decorate the pineapple slices and raspberries in a single layer. Drizzle them with the lemon juice. Set the pan aside.
Note for layout design: If using fresh pineapple slices...cut each individual ring into 4 quadrants or more and create the decorative feature along with the frozen raspberries to finish off the decor.
Cake batter:
4. Sift all the dry ingredients together: flour, baking soda, salt and spices. Set aside
5. In a large bowl, cream together the butter and sugar until it becomes light and fluffy.
6. Add the egg, vanilla and molasses. Beat on medium speed until well blended.
7. Gradually add and alternate between the buttermilk and the flour mix. Combine together, keeping in mind not to over beat the batter. Last, fold in the finely chopped pineapple. Now, pour the batter over the decorative pineapple layout.
5. In a large bowl, cream together the butter and sugar until it becomes light and fluffy.
6. Add the egg, vanilla and molasses. Beat on medium speed until well blended.
7. Gradually add and alternate between the buttermilk and the flour mix. Combine together, keeping in mind not to over beat the batter. Last, fold in the finely chopped pineapple. Now, pour the batter over the decorative pineapple layout.
8. Bake the cake for about 35 minutes or until a knife inserted in the center comes out clean.
9. Take the cake pan out of the oven and onto a metal rack. Leave it rest for about 20 minutes. Afterwards, loosen the sides of the cake with a knife. Choose your presentable dish and place it on top of the pan to then be able to invert it. Then, wait 5 more minutes for all the syrup to fall back onto the cake before removing the pan.
. Serving: After the first day, if there's leftovers, it can be refrigerated for no more than 4 days. Then, take it out 30 minutes before serving again. This cake also freezes well in slices.
9. Take the cake pan out of the oven and onto a metal rack. Leave it rest for about 20 minutes. Afterwards, loosen the sides of the cake with a knife. Choose your presentable dish and place it on top of the pan to then be able to invert it. Then, wait 5 more minutes for all the syrup to fall back onto the cake before removing the pan.
. Serving: After the first day, if there's leftovers, it can be refrigerated for no more than 4 days. Then, take it out 30 minutes before serving again. This cake also freezes well in slices.
Voila, two beautiful and delightful aromatic cake...
impatiently waiting for that first bite.
Wishing you the spice of life and flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SWEET creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
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