Pineapple Upside-Down Ramon Cake
Try this Pineapple Upside-Down Ramon Cake recipe, or contribute your own.
Try this Pineapple Upside-Down Ramon Cake recipe, or contribute your own.
- Carbohydrate 48.9199537560951 g
- Cholesterol 186.828000264638 mg
- Fat 5.66696052943038 g
- Fiber 2.50009939917726 g
- Protein 11.4361891905633 g
- Saturated Fat 1.87721581965232 g
- Serving Size 1 1 Serving (208g)
- Sodium 403.958184835031 mg
- Sugar 46.4198543569178 g
- Trans Fat 1.01743952136161 g
- Calories 289 calories
Step-by-step
- Mix the flour and the ramon flour with the Baking powder.
- Separate the whites and the yolks of the eggs
- Mix the butter (or margerine) with the sugar and the egg yolks. Beat well.
- Add the milk (or yogurt with some water) to the batter.
- Add the flour mixture and combine.
- Beat the egg whites until stiff and fold carefully into the batter.
- Peel the pineapple and cut into slices (removing centers).
- Put large cakepan over low heat and add sugar. Heat slowly until it forms into a honey.
- Place pineapple slices over the melted sugar and then pour batter over all.
- Bake at 350 degrees F. for 45 minutes.
Can ramon flour replace all-purpose flour entirely in standard baking, or does it require a blend? Blending flours is mandatory here because ramon flour possesses a dense, nutty profile and lacks gluten structure, meaning a 100-percent substitution would yield a heavy, crumbly brick rather than a cake. Standard all-purpose flour provides the necessary protein network to trap expanding gases, while ramon flour introduces roasted, coffee-like undertones without overwhelming the panela sugar.
Working with Alternative Sugars and Fats
Panela sugar brings a deep molasses flavor that standard white sugar simply cannot replicate, though unrefined cane sugar makes an acceptable substitute if panela is unavailable. Butter yields a richer crumb than margarine, but matching dairy ratios requires caution if substituting yogurt and water for milk. Yogurts vary widely in fat content, so thin any plain yogurt with water until it matches the pourable consistency of whole milk before adding it to the creamed butter and sugar.Mastering the Pan Caramelization
Folding whipped egg whites into the batter demands absolute gentleness to preserve the air bubbles that replace commercial chemical leaveners. Incorporate the whites in three separate additions using a wide spatula, cutting down the center and sweeping around the bowl's edge to avoid deflation. Pouring the batter directly over sliced fruit sitting in melted sugar requires caution, as sugar heated directly in a cake pan over low heat can crystallize rapidly if disturbed too early.
