Pineapple Upside-Down Cake
Ingredients (for a 20 cm baking tin)
☆ 130 g soy milk
☆ 70 pineapple juice from canned pineapple
★ 150 g semolina
★ 50 g all-purpose flour
★ 1tsp baking powder
★ ½ tsp baking soda
★ ½ tsp cinnamon
★ 40 g sugar
★ lemon or orange zest (optional)
★ 30 g oil of choice
✧ 1 tsp coconut oil
✧ 2-3 tbsp brown sugar
✧ 5-6 slice pineapple
① For the buttermilk mix all ☆ ingredients and allow to sit for 5-10 minutes.
② In a bowl mix all ★ ingredints. Mix in the buttermilk.
③ Spread coconut oil on the bottom of the cake pan and spreankle it with sugar. Then lazer the pinapple slices.
④ Pour the batter out over the pinapples.
⑤ Bake for 30 minutes at 180°C.
⑥ Let the cake cool for 10-15 minutes. Place a plate against the pan and flip it so that the cake pan is upside down on top of the plate. Let the cake cool down completely.
Enjoy!