I love the aroma of pineapple. It smells like the beginning of summer. Of course, nowadays you can buy them all year if you live in a big city with big supermarkets that sell both local and imported fruits. However, it still feels wrong to eat it in December.
One of my favorite desserts featuring this great fruit is pineapple upside-down cake. I’ve baked it before and it turned out perfectly and looked and tasted great. I wanted to make it again, this time a vegan version, but I didn’t have some of the ingredients at that moment. So I thought to myself, perhaps I’ll just make a fruit puree-based one. I figured it probably would’t look fantastic but figured it would taste equally fantastic. I was right. They smelled so good out of oven, I knew I had made the right decision. It’s such a perfect start for summer. :-)
Health Index: 3/5 (2 to 3 times a week, eat in moderation)
Kitchen Gadgets: Oven
1½ cup whole wheat pastry flour
1½ tsp baking powder
¼ tsp salt
½ tsp cinnamon
½ tsp ginger
¼ tsp allspice
1½ cup chopped pineapple chunks
¼ plus 2 tbsp canola oil
¾ cup sugar
1½ vanilla extract
6-12 tsp cranberry jam
1. Heat the oven to 175°C (350°F), prepare the cupcake liners.
2. Mix flour, baking powder, spices and salt. Sift and set aside.
3. Pour the pineapple chunks, oil, sugar and vanilla extract into a blender and blend well.
4. Add the wet ingredients in step 3 into the dry ones in step 2, and fold carefully, never beat it.
5. Fill the cupcake liners ¾ full and bake for 25 minutes. Test with a toothpick, insert it into the center, if it comes out clean or with crumbles instead of batter, it’s done.
6. When it’s cooled, use a cake core remover to dig out a small chunk in the center. Fill it with cranberry jam. Whether you need ½ or 1 tsp depends on how big the hole you dig. ;-)