looks like a hawt mess but its tasty! (remembered to take a pic after I tucked into it 🙂 )the #glutenfree cake component is almost a straight GF adaptation of Rose Levy Beranbaum’s recipe in Roses Heavenly CakesPineapple bottom/top
2-3 cups fresh pineapple
150 g butter
150 g brown sugar
2-3 cups fresh pineapple
150 g butter
150 g brown sugar
Cake:
85 g unsalted butter (very soft)
60 g brown sugar
40 g granulated sugar
80 g yogurt
85 g egg
splash vanilla extract
100 g bette hagmans featherweight blend
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp xantham gum
9″ round yields a thin cake layer, 8″ round a taller cake layer. bake 350 for 35-45 mins.
featherweight blend:
1 c superfine rice flour (brown and white work equally well IMO)
1 c tapioca starch
1 c cornstarch
1 T potato flour
This post has been reshared 5 times on Google+
View this post on Google+
The following two tabs change content below.
Janice Mansfield is a personal chef who specializes in creating customized catering and baking for people with food sensitivities. A recipe developer and baker by day, by night, she enjoys delving into the history of classic cocktails and created a line of cocktail bitters for no other reason than she wanted chocolate bitters in her Manhattans! In her spare time, she documents the antics and unbearable cuteness her two Shiba Inus over at Life in the Shiba Shack.
Latest posts by Janice (see all)
- A Real Food Manifesto - June 27, 2015
- Strawberry Preserves, French style - June 16, 2015
- Gluten-free All Purpose Blends: Intro - June 7, 2015
Yummy
mmmmm rico…!
One of my fav cakes.
ooooo,, looks delicious
Looks healthy…gluten free GREAT!!!
Sigh, I love pineapple. Maybe I lived a past life in Hawaii.
This made my mouth water as soon as I saw it. Must try!