My friend Chrish and I have a little tradition of baking together before Christmas, she sets the challenge and I suss out a free-from way of making it work; this christmassy tropical twist on the retro pineapple upside-down cake was created last year. It’s a cracker! It cannot help but make you feel warm and sunny – it truly is good cheer on a plate! Chrish makes hers with chilli, I thought it would be good to add some lime and coconut to the cake too.
This tropical upside-down cake is a proper winter-warmer and comfort food, the heat from the chilli is subtle and lovely, their flecks remind me of red christmas lights sparkling. I keep meaning to mess around some more with this recipe and add malibu or rum, but as Aars loves it I have not added any alcohol to the mix (yet).
The recipe works perfectly in individual ramekins, but it’s also great as a cake as photographed here! The mix makes 2 cakes this size or one large one. The fragrance as these cakes bake is amazing, and it tastes awesome too.
When I was a kid, pineapple upside-down cake was one of my favourite puds, so I was über excited to create one that Aars could enjoy too. Happily he loves chilli 🙂
If you have an old fave recipe which you would like to adapt to cater for the allergies of your child (or yourself) set me a challenge like Chrish does. You can e-mail me, or leave me a message on the post below. I enjoy the challenge of making yummy old faves into free-from delights.