For this gluten-free cake, polenta and almond flour will play a crucial role, creating a soft cake that will not crumble at each bite, as often happens with gluten-free cakes. The sweet and sour taste of pineapple completes these tasty flours.

Pineapple is a fruit that goes very well with the flavour of almonds, and above all, it maintains a delightful texture even when cooked. Often the sweet taste of pineapple depends on the season. To correct the acidity, just sprinkle some sugar on the fruit. Add zest and lime juice to the cake batter to enhance the pineapple’s flavour and bring a classic combination of tropical countries.

Ingredients

For a 24 cm diameter cake tin, preparation time 15 minutes, cooking time 40 minutes:

100g polenta
130g almond flour
1 ½ baking powder
150g sugar
1 tsp salt
4 eggs
1 small pineapple
Almond flakes
Lime to taste

Method

1 – Peel the pineapple and, with the help of a sharp knife, carve the fruit to remove the dark parts of the pineapple. Divide the fruit into four wedges, remove the inner core and finally cut into slices about 0.5-1cm thick.

2 – In a bowl, crack the eggs and whisk them together with the sugar until the mixture is light and fluffy. Separately mix together the almond flour, polenta, baking powder and salt.

3 – Then add the flours to the frothy mixture of eggs and sugar – if the batter is too thick, you could add a little milk (cow or vegetable). Arrange the pineapple slices in the bottom of the cake tin lined with parchment paper, add some flaked almonds and pour in the mixture. Bake at 180° C for about 35-40 minutes until the cake is ready. Once cooked, let the cake cool and serve it upside down.