People must not be interested in reading about my embarrassing moments – I lost two Google Reader subscribers yesterday. Just for clarification purposes, I ate neither the alfredo (which, yes, I remade) nor the Eggs Benedict (which, yes, I remade) – I don’t eat wheat or cow’s dairy. These were merely dishes I prepared for others.
Speaking of which, a few of you expressed surprise that I cook 21 meals a week. Well, that’s three meals a day, seven days a week and we eat out maybe twice a month? If that often. Also, “cook” might be a strong term in some instances – “prepare” 21 meals a week might be more accurate, since during the week The Young One eats a sack lunch either Beloved or I fix, and our lunches are often reheated leftovers. Breakfast, more often than not, is simply eggs, either scrambled or over-easy; sometimes I’ll throw some bacon or sausage on. As a rule, the only elaborate breakfasts I cook are Sunday brunches. And we tend to eat only 2 meals a day on the weekends, so I guess that’s really 19 meals, but we usually have some sort of snack so I guess that counts and we’re back to 21.
Uh, I guess that’s my way of saying that cooking 21 meals a week isn’t so much of a much.
After the excesses of the holidays, I didn’t even want to look at, much less make, a dessert for at least six weeks, which is exactly how long it took me to put this together. And it was good.
Very, very good.
As grain-free cakes go, this one is very moist, so you’ll want to refrigerate any leftovers or it’ll get soggy. Other than that, it is pretty much spot on.
Make it. Eat it. Love it.
|Grain-Free Pineapple Upside-Down Cake|
- 7 small slices organic canned pineapple, drained (reserve juice)
- 12 frozen sweet cherries, thawed
- 2 tablespoons coconut oil
- 1/4 cup coconut sugar
- 2 large eggs, separated
- 1/4 cup light olive oil
- 1/2 cup coconut sugar
- 1 tablespoon vanilla extract
- 1/2 cup reserved pineapple juice
- 2 1/4 cups almond flour
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon baking soda
- Preheat the oven to 350ºF.
- Melt the coconut oil in a 10″ cast iron skillet; remove from heat. Sprinkle 1/4 cup coconut sugar evenly over the bottom of the skillet, and arrange the pineapple slices and cherries on top of the sugar.
- In a medium mixing bowl, beat the egg whites with a hand mixer on high, until stiff peaks form. Set aside.
- In a large mixing bowl, whisk together the egg yolks, olive oil, 1/2 cup coconut sugar, vanilla extract, and pineapple juice until well combined. In a separate mixing bowl, stir together the almond flour, salt and baking soda. Stir the dry ingredients into the wet ingredients in 2 or 3 additions, stirring and scraping down the sides and bottom of the bowl each time, until the batter is smooth – it will still be “grainy” because of the almond flour, but make sure there are no lumps. Carefully fold in the beaten egg whites until well-incorporated; spread the batter gently and evenly over the pineapple and cherries in the skillet.
- Bake the cake for 25 to 35 minutes, or until golden brown and a toothpick inserted in the center of the cake comes out clean.
- Place the skillet on a wire rack and cool for 10 minutes. Run a thin, flexible spatula around the edges of the cake, then invert a serving dish on top of the skillet. Carefully, using pot holders and/or oven mitts, flip the skillet over on top of the serving dish and carefully lift away from the cake. Use the spatula to place any cherries or pineapple
- slices that may have stuck to the bottom of the skillet back onto the cake.
- Allow to cool completely before serving. Refrigerate leftovers.
- Nutrition (per serving): 345 calories, 24.9g total fat, 46.5mg cholesterol, 214.7mg sodium, 283.1mg potassium, 21.6g carbohydrates, 3.9g fiber, 17.2g sugar, 1.8g protein.