Grilled Pineapple Upside Down Cake
| Cook Time | 4-8 hours |
| Servings |
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Ingredients
For the Pineapple Bottom
- 4 tbsp salted butter melted
- 1 can pineapple slices grilled
- 1/2 cup coconut sugar
- 1 tsp Cinnamon
For the Cake batter
- 2 pcs Eggs
- 1/3 cup Yogurt
- 4 tbsp Butter
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 2 tsp Baking powder
- 1/4 tsp Salt
Ingredients
For the Pineapple Bottom
For the Cake batter
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Instructions
- Grill the pineapple slices by tossing them in cooking oil and Air Frying in the Vortex at 190C for 15 minutes. Set aside.
- Mix the melted butter, coconut sugar, and cinnamon together in a small bowl. Evenly spread the sugar mixture over the bottom of an ungreased 9-inch square or round pan. Arrange pineapple slices on top of the sugar mixture.
- Add the cake batter ingredients to a food processor. Process until smooth. Drop by spoonfuls on top of the pineapple. Gently spread to cover all the grilled pineapple.
- Set the Vortex Air Fryer to Bake at 180C for 30 minutes.
- Bake the cake until slightly firm to touch.
- Cool for 20 minutes and then invert onto a serving platter.