Pineapple Almond Upside Down Cake with Almond Ice Cream

By elvia_saucedo

Pineapple upside down cake is an American classic that dates to the invention of the canned pineapple in the early years of the 20th century. For A.R. Valentien, signature restaurant at The Lodge at Torrey Pines, Chef Jeff Jackson created a gourmet update that combines fresh pineapple and organic California almonds. "We serve this Pineapple Almond Upside Down Cake, which is spiced with a touch of Myers's rum, with a scoop of handmade Almond Ice Cream drizzled with pineapple-sugar caramel. As in my other creations for A.R. Valentien, my goal in this recipe is to combine premium natural ingredients in a way that enhances the flavors of each element. I use products from premier artisan food producers and organic farms whenever I can. In this Pineapple Almond Upside Down Cake, the pineapple and almonds are truly delicious together, and our guests enjoy this fresh version of an American classic."

Ingredients

• Cake:
• 2 pineapples
• Black pepper to taste
• 8 ounces butter
• 2 cups brown sugar
• 2 ounces Myers's rum
• 50 toasted, whole almonds
• 4 ounces butter
• 1 cup brown sugar
• 1 cup granulated sugar
• 4 eggs
• 8 ounces cake flour
• 8 ounces all-purpose flour
• 1 tablespoon + 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cloves
• 2 teaspoons cinnamon
• 17 ounces milk
• 1 tablespoon vanilla
• Almond Ice Cream:
• 1 quart cream
• 3 quarts milk
• 3 cups sugar (divided use)
• 1 cup almonds
• 30 egg yolk
• 5 ounces amaretto

Preparation

Step 1

Cake:
1. Cut pineapple into 5 rings and sprinkle with black pepper.
2. Melt butter in sauté pan and add brown sugar and rum a little at a time until combined.
3. Cook rings to a dark caramel.
4. Place one ring in a buttered soup cup and add some of the caramel.
5. Fill the whole of the pineapple with toasted whole almonds.
6. Cream butter, brown sugar and granulated sugar together until smooth.
7. Add eggs, one at a time.
8. Sift dry ingredients together.
9. Combine milk and vanilla.
10. Alternate adding the milk and dry ingredients in three separeate additions.
11. Scoop three small scoops of batter over pineapple into cup.
12. Bake at 350° for 25 to 30 minutes. Test doneness by inserting a toothpick into the center of the cake. Allow to cool slightly before unmolding.

Served with a scoop of almond ice cream drizzle with the caramel from the cup.

Almond Ice Cream:
1. Combine cream, milk and half of the sugar. Bring to a boil.
2. Toast almonds. Steep them in the mild mixture for at least 20 minutes, then strain the almonds out.
3. Mix yolks and remaining sugar.
4. Temper eggs with 2/3 of the hot cream base.
5. Pour egg mixture back into the milk and add amaretto.
6. Cook mixture until the custard coats the back of a spoon.
7. Strain and cool.
8. Churn in ice-cream freezer according to manufacturer's instructions.