Gluten Free Recipes

Teff Flour Pineapple Cake

Teff Pineapple Upside Down Cake (Gluten/Lactose Free) Share

What you need

  • 1/4 cup margarine
  • 2/3 cup packed brown sugar
  • 9 slices of canned pineapple, drained
  • 9 maraschino cherries without stems
  • 1 1/3 cup teff flour
  • 1 tsp. xanthan gum
  • 1 cup granulated sugar
  • 1/3 cup shortening
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 1 egg

How to make it

  1. Heat oven to 350 degrees F. In a 9-inch square pan, melt margarine in oven. Sprinkle brown sugar evenly over melted butter.
    Arrange pineapple slices over brown sugar. Place cherry in centre of each pineapple slice.
  2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
    Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  3. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake for a few minutes so brown sugar mixture can drizzle over cake; remove pan.