Pineapple Spice Reversed Cake Torte Recipe

Ingredients

  • . > American / Metric measures <
  • . TOPPING base:
  • . 1/3 cup (65 gr) brown sugar
  • . 1/4 cup (60gr) melted butter
  • . 1 tbsp. (15ml) grated ginger
  • . 2 tbsp. (30ml) lemon juice
  • . 4 thick sliced fresh pineapples (1/4 inch/ 8mm) OR (1 can of pineapple)
  • . 9 maraschino cherries...cut in half
  • . CAKE batter:
  • . 1 2/3 cup (160gr) sifted All Purpose* flour
  • . 1 tsp (5ml) baking soda
  • . 1/2 tsp. (2.5ml) cinnamon
  • . 1/4 tsp (1ml) each of: sea salt, ground 'allspice', cardamom and nutmeg
  • . 1/2 cup (120gr) butter **
  • . 3/4 cup (170gr) sugar
  • . 1 xLarge egg
  • . 1 tsp. (5ml) vanilla extract
  • . 3/4 cup (180ml) buttermilk *** (at room temp.)
  • . 1 tbsp. (15ml) molasses ('black strap' preferred)
  • .
  • >* The flour content can have half of it replaced by another flour like: whole wheat or spelt flour.
  • >** The butter content can be lightened by replacing half by an applesauce or prune purée.
  • >*** If you don't have buttermilk...make your own by adding 1 tbsp. (15ml) of lemon juice (or white vinegar) to the 3/4 cup (180ml) of regular milk.

Description

I Live In An Area Where Many Haitian Immigrants Came To Call Home. This Wonderful Aromatic And Great Tasting Torte Somehow Reminded Me Of The Great Spices Haitians Use. . Use A 10…

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