Pineapple Inside Out cake
Posted: 30 July 2011 03:08 PM   [ Ignore ]
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So a friend of mine is having her birthday today and wanted a pineapple cake.  She gave me creative license so this is what I came up with. 

Roasted Pineapple and caramel filling, torched amaretto meringue with almonds and dried pineapple ‘flowers’.
Pictures of the insides will be uploaded this evening after we eat it!

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Posted: 30 July 2011 08:17 PM   [ Ignore ]   [ # 1 ]
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Here’s the filling! It tasted amazing!

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Posted: 30 July 2011 10:59 PM   [ Ignore ]   [ # 2 ]
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It’s a beautiful cake, Doux!  I am not at all surprised that it tastes amazing with that flavor combo!!!  What is the cake part?  How did you make the filling?  I love the pineapple flowers and how you arranged them.

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Posted: 30 July 2011 11:44 PM   [ Ignore ]   [ # 3 ]
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Ingenious!!  sounds delicious..  creative on the meringue

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Posted: 31 July 2011 09:12 AM   [ Ignore ]   [ # 4 ]
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That is one gorgeous cake!  The meringue, flowers and almonds are just perfect.  Your lucky friend must have been delighted!

Do tell, is the cake a white velvet? Or maybe sour cream?

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Posted: 31 July 2011 11:53 AM   [ Ignore ]   [ # 5 ]
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OMG! I would not be able to find a cake like that in any bakery around here. It is really magnificent.

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Posted: 01 August 2011 02:21 PM   [ Ignore ]   [ # 6 ]
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Wow!  That is some cake!

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Posted: 01 August 2011 11:05 PM   [ Ignore ]   [ # 7 ]
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Anne in NC - 31 July 2011 01:59 AM

It’s a beautiful cake, Doux!  I am not at all surprised that it tastes amazing with that flavor combo!!!  What is the cake part?  How did you make the filling?  I love the pineapple flowers and how you arranged them.

Thanks everyone!

The cake part is Rose’s White Velvet.  I made some last month but didn’t end up using them, so I popped them out of the freezer for this cake and they still tasted great!

The filling was made with fresh cored sliced pineapples.  I made a sauce using butter, brown sugar, aged rum and a splash of lemon juice.  I poured the sauce over the pineapples and stuck them in the oven at 375 for about 20-30 minutes, flipping them halfway until they were carmelizing.  I drizzled the leftover ‘caramel’ onto the cake and arranged the pineapples all over each layer. 

I found a meringue recipe in my Tartine book for their Lemon Meringue Cake, but I added about a tablespoon of Amaretto and a half teaspoon of almond extract.


The cake was inspired by a drink I had while on vacation.. it was a pina colada with amaretto added and I thought the flavors really complimented each other.

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Posted: 03 August 2011 02:51 PM   [ Ignore ]   [ # 8 ]
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absolutely stunning cake! i love the colors, well done.

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Posted: 03 August 2011 05:45 PM   [ Ignore ]   [ # 9 ]
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That is a gorgeous cake! Very creative design - I’ve never seen a cake like that before!

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Posted: 03 August 2011 06:56 PM   [ Ignore ]   [ # 10 ]
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That is one beautiful cake.  I just love the swirled meringue and baked pineapple flowers.  Gorgeous.

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Posted: 10 August 2011 02:20 PM   [ Ignore ]   [ # 11 ]
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Wow - that is an outright stunner of a cake. So bold and not the least bit pretentious looking. Really takes an intrepid caker to pull that off.

I haven’t had the privilege of trying amaretto with pineapple I don’t think (or an amaretto pina) but I can imagine it’s as otherworldly as fresh vanilla and pineapple (one of my favorite pairings).

I would have probably been unable to resist the rather unoriginal but oh so delightful temptation to invite banana and coconut and rum to such a mouth party, so I appreciate your creativity.

Slivered almonds really do wonders as a textural and flavoring component for fruit flavored cakes (cherry and almond is my favorite example of this). Nice touch adding both the amaretto and almond extract to the meringue for depth of almond flavor and classy flourish with the flowers.

I think I’m going to try making amaretto, almond, coconut, pineapple (maybe dried) macaroons in honor of this.

I often make ode to pina colada sandwiches when I make fresh ciabatta, which are coconut butter, grilled pineapple and banana, toasted coconut and dark rum butterscotch (which I brush the fruit with while grilling it). It’s nothing fancy like this but it definitely fulfills a craving in a hurry.

Good to see someone think inside out of the upside-down cake box!

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