How do you store pineapple cake?

Covered at room temperature: up to 2 days. In the refrigerator: up to 4 days.

How do you reheat pineapple cake?

Warm it up briefly in the oven or microwave for that ‘freshly baked’ feeling.

Pineapple cake with caramel and miso

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A juicy, airy cake with a surprising twist: miso caramel! This upside-down pineapple cake is deliciously summery, light, and a touch umami thanks to that wonderful caramel sauce. Made with fresh pineapple for an extra fresh taste, but canned pineapple works just as well. A perfect dessert with a cup of coffee. And believe me: it’s easier than it looks! Especially if you have such a nice Ingenio pan that can go straight from the stove to the oven and has a handy lid for storing leftovers — I love good tools!

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Ingredients

What do you need?

Quantity: 6P

For the cake batter:

180 g self-raising flour (or flour + 1 tsp baking powder)
1 pinch of salt
240 g Greek yogurt
100 g brown sugar
2 large eggs
80 g melted butter
1/6 lemon (grated peel) + 2 tbsp juice
60 ml milk
1 tsp vanilla extract
Optional: a handful of finely chopped pecans

For the miso caramel:

50 g fine sugar
40 g butter
1 tsp miso (shiro or red miso)
1 tbsp cream

For the topping:

1 ripe fresh pineapple (or canned pineapple)
About 12 almonds

For the cake batter:

For the miso caramel:

50 g fine sugar
40 g butter
1 tsp miso (shiro or red miso)
1 tbsp cream

For the topping:

1 ripe fresh pineapple (or canned pineapple)
About 12 almonds

Preparation method

How do you make this?

1. Preheat the oven

Preheat the oven to175°C(top and bottom heat).

2. Make the miso caramel

Melt the sugar in a dry pan over medium heat until caramelized. Do not stir, just swirl gently if necessary.
Once the sugar has completely melted, add the butter, miso and cream.
Stir well until a smooth caramel is formed.

Tip:Use an ovenproof pan as shown in theIngenio series: click off the handle and pop it into the oven!

3. Prepare the pineapple

Peel the pineapple and cut into slices of about 1 cm.
Remove the tough center with a cookie cutter.
Place 1 slice in the center of the pan on top of the caramel. Arrange half slices around and against the edge of the pan.
Push some almonds into the open pieces.

4. Make the batter

Beat the eggs with sugar, vanilla and salt.
Add yogurt, milk, lemon juice and zest, and melted butter. Mix well.
Sift in the flour and mix until smooth.
If desired, stir in the chopped pecans.

5. Bake the cake

Carefully pour the batter over the pineapple.
Bake for40 minutesat 175°C. Check with a skewer: it should come out dry.
Let cool for 5 minutes, then turn the cake out onto a plate. Tap the base gently to loosen it.

Tips

Delicious warm or at room temperature.
With a scoop of vanilla ice cream or a spoonful of whipped cream for extra flair.
The leftover pineapple is great for breakfast or in a smoothie.
Feel free to use canned pineapple if you want to work quickly.
Shiro miso is mild and subtle, red miso gives a more powerful accent.
TheIngenio panis a game changer: straight from the stove to the oven!