Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Lay out the pineapple slices along the bottom of a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Transfer the mixture into the baking tin, making sure all the pineapple slices are completely covered by the batter
Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, leave to cool in the tin and once completely cool, turn out onto a plate or cake stand by placing the plate or cake stand upside down on top of the baking tin then quickly flip it over
Decorate with pomegranate arils, if desired
Tastes best when fresh, but keeps covered in the fridge for up to a few days

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