I was about 8 years old when I made my very first pineapple upside-down cake. I followed the recipe from one of my mum’s ‘70s cookery books. I even made her buy the glacé/candied cherries so it would look like the picture. This is like a grown-up version of those childhood memories.
If you’re not a cake eater, you could simply poach the pineapple with the cardamom and serve with a scoop of vegan ice-cream. Either way, pineapple and cardamom is a delicious combo however you serve it. It’s important to use the right amount of cardamom, as it can taste soapy if you add too much.
Excerpted from Vegan Holiday Feasts: Inspired Meat-Free Recipes for the Festive Season by Jackie Kearney. Sounds Ryland Peters & Small, 2019. Reprinted with permission.
- Cook Time
- Prep Time
- 1 fresh pineapple (or 300 g/10½ oz. canned pineapple), cut into rings or pieces
- 1½ tablespoons coconut oil
- 160 g/generous ¾ cup caster/superfine sugar
- 225 g/1¾ cups self-raising/self-rising flour
- 125 g/4 oz. vegan margarine
- 80 ml/1/8 cup vegan or soy milk
- 2 flax 'eggs'* or egg replacer
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 10 green cardamoms, shelled and seeds removed
- 20-cm/8-inch cake pan, base-lined with greaseproof paper
Preheat the oven to 170˚C (325˚F) Gas 3.
Soften the coconut oil and rub 20 g/1½ tablespoons of the sugar into it. Rub this mixture around the bottom of the lined cake pan and halfway up the sides. Place the pineapple slices across the bottom of the lined cake pan. Set aside.
Grind the cardamom seeds to a powder with a pestle and mortar. Then sift the ground cardamom into a bowl along with the remaining ingredients and whisk together with an electric hand-held whisk.
Pour the mixture into the cake pan and place in the preheated oven for 50–60 minutes, until the cake is evenly risen and a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.