Preheat the oven to 180°C (355°F) and put a 24 cm round pan with the butter in the oven until the butter melts.
⚙ Preheating the OvenOvenRound pan
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Sprinkle the brown sugar evenly over the melted butter in the pan and arrange the fruit on it in a single layer.
Round pan
3
In one bowl, mix the gluten-free flour blend, baking powder, baking soda and cinnamon.
Bowl
4
In a second bowl, whisk the oil, sugar, eggs and pineapple juice.
BowlWhisk
5
Add the dry mixture to the wet and Fold gently, just until no dry gluten-free flour blend remains.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry gluten-free flour blend: vigorous mixing of a batter with gluten-free flour blend develops gluten.
6
Pour the batter gently over the slices, without moving them.
Round pan
💡Pour the batter gently and gradually: that way the fruit stays in place, and the pattern arranged on the bottom comes out whole on top.
7
Bake 35–40 minutes, until a toothpick inserted into the cake comes out clean.
⚙ BakingOvenRound pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Wait 10 minutes, set a serving plate over the pan and invert the cake onto it.
388calories
4 gprotein
48 gcarbs
20 gfat
● protein 4%● carbs 49%● fat 46%
Per serving (127 g), of 8 servings
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Brown sugar: measured in cup in this recipe: 1 cup = 220 g · 380 kcal per 100 g · More about Brown sugar →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
Pineapple juice: measured in cup in this recipe: 1 cup = 240 g · 53 kcal per 100 g · More about Pineapple juice →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Round pan· Also works: Springform pan (None) · Square pan (None)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
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