Somewhere between a Tart Tatin and a pineapple upside down cake.
Balancing the acid of the pineapple and the caramel sweetness of fruit and coconut sugars.
Ingredients:
2 cups of almond flour
4 tbsp of coconut sugar
4 tbsp of date sugar
8 oz pineapple juice
pinch of salt
6 eggs, separated
1.5 cups of cubed pineapple.
2 peeled, cored and cubed apple
8 oz of softened dairy free butter (I use Myokos) but almond oil will do in a pinch.
1/2 tsp of mace
1/4 tsp of cinnamon
Steps:
In a small saucepan, combine the pineapple, apple, mace, 4oz of softened butter, pineapple juice, 2 tbsp of coconut sugar, 2 tbsp of date sugar.
Cook on a med low heat for 30 mins or until the fruit is somewhat tender and the juice has cooked down to a sticky caramel mixture of about a third of the original volume.
Remove from the heat and allow to cool.
Pre-heat oven to 370F
Completely Mix the almond flour with 2 tbsp of coconut sugar, 2 tbsp of date sugar, 4 oz of the softened butter or oil, cinnamon, salt, egg yolk.
In a clean bowl whisk the egg whites into peaks
Fold the egg whites into the almond mixture, preserving those bubbles as best you can.
In an 8" spring form cake pan, pour the fruit / caramel mixture.
Then cover this with the cake batter.
Put in the oven for 20 mins or until golden brown.
Allow to cool for 5 mins or so
Run a clean knife around the edge to loosen it.
Invert onto a serving dish.
Best served warm, with vanilla ice cream.