Sunday, August 10, 2014

Pineapple Upside-Down Yoghurt Cake

When I was in my early teens, I was obsessed with a romantic comedy/crime book series by Janet Evanovich that focuses on an a female bounty hunter  called Stephanie Plum. Apart from the love triangle with two ridiculously attractive men, Stephanie was admittedly average: a white, 30-something American girl , obsessed with pop tarts and fried chicken.  However, if there was one thing that trumped even pop tarts or eating dry cereal with her hamster Rex, it was her mother’s pineapple upside-down cake.

Back in 2007, when I was first reading the books, I made a sugar- and butter-laden version that I guess would be similar to what Mrs Plum makes. This time around, I used a recipe from the one and only Green Kitchen Stories and replaced the rhubarb on the cake with pineapple for old times’ sake.

Now, as per usual, I didn’t read the recipe properly before beginning anddd didn’t have enough honey around.. So I ended up with a ginger-less and slightly-less-sweet version of this cake. But it was still beautiful. But I’ve put the original recipe below….. because I don’t really trust my impromptu version.



Rhubarb & Almond Upside-Down Yogurt Cake (from Green Kitchen Stories)
Serves 8


4-5 stalks (1 lb / 450 g) fresh thin rhubarb (or a can of pineapple slices)
4 tbsp honey
2/3 cup water
½ inch / 1 ½ cm knob fresh ginger, grated
1 vanilla pod, seeds scraped
2 cups / 500 ml / 200 g almond flour
½ cup / 125 ml / 75 g buckwheat flour
1 tsp baking powder
2-3 tbsp poppy seeds
1/2 tsp sea salt
100 g butter
1/2 cup / 125 ml honey or maple syrup
2 organic lemons, zest
3 eggs, separated
1 cup / 250 ml full-fat yoghurt (Greek or Turkish yoghurt)


Heat the oven to 350°F / 180°C. Trim the rhubarbs and cut into 2 inch / 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly caramelized but still intact. Pick up the rhubarb pieces to cool off and save the syrup for later. If the syrup is too thin, you can let it reduce over heat for a few minutes more. If you want more syrup, you can add some extra water and honey and let it slowly cook for a few minutes more.

Combine almond flour, buckwheat flour, baking powder, poppy seeds and sea salt in a small bowl and set aside. Place butter, honey and lemon zest in a medium size bowl and use an electric mixer to beat until creamy. Add egg yolks and continue to beat for another minute. Add the flour mixture and fold everything together.

Clean the whisking blades and beat egg whites in a separate bowl until soft peaks form. Slowly fold the egg whites and the yogurt into the cake mixture.

Put a baking sheet inside an 8 inch / 22 cm spring form cake pan. Arrange the rhubarb in a tight rose shaped pattern on the bottom of the pan. It will look extra beautiful if you place them in color order – with the dark red pieces furthest out and the light green ones towards the center. Carefully cover the rhubarb with cake batter. Bake for about 50-60 minutes, or until dark and golden on the top and baked all way through. Remove from oven and let cool for at least 30 minutes before turning it upside-down on a serving platter and removing the sides. Drizzle the rhubarb syrup on top before serving."

- Matilda

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