Go Back

Almond Cake with Beer Caramelized Pineapples and Hibiscus Whipped Cream

Ingredients
  

For the pineapple

  • ½ cup (120g) pale ale beer
  • ½ cup (100g) brown sugar
  • 2 cups (300g) fresh pineapple, cut into 1-inch pieces

For the cake

  • 1 ⅔ cups (200g) all-purpose flour
  • ¾ cup (90g) almond flour (not almond meal)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • cups (300g) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon almond extract
  • 1 teaspoons vanilla extract
  • ¾ cup (180g) full-fat sour cream
  • 3 large eggs
  • ½ cup (120g) good quality olive oil
  • ½ cup (120g) pale ale beer
  • 1 cup (90g) sliced almonds

For the whipped cream:

  • 2 hibiscus tea bags
  • ¼ cup (60g) boiling water
  • 1 cup (140g) Heavy cream
  • ½ cup (60g) Powdered sugar

Instructions
 

  • Add the brown sugar and beer to a saucepan, stir to combine. Add the pineapple, simmer over medium-high heat until pineapple is soft and the sauce has thickened about 10 minutes. Remove from heat, set aside.
  • Preheat the oven to 350°F.
  • Spray a 9-inch springform pan with cooking spray, line the bottom with a round of parchment paper, set aside.
  • Add the flour, almond flour, baking soda, baking powder, sugar, and salt to a large bowl, stir to combine.
  • Add the almond extract, vanilla extract, sour cream, eggs, olive oil, and beer, stir with a fork or whisk until just combined.
  • Add to the prepared pan.
  • Place the pineapple on top in an even layer (it will sink, that’s OK).
  • Drizzle with the caramel sauce left in the pan.
  • Top with an even layer of almonds.
  • Bake until the top has turned golden brown and the center springs back when lightly touched, 32-38 minutes.
  • While the cake cooks, start the whipped cream. Place the hibiscus tea bags in a small bowl or mug, pour over the boiling water. Set aside to steep for 15-20 minutes. Allow to cool to room temperature.
  • Stir the hibiscus-infused water into the heavy cream, chill until cold.
  • Once cold, add to the bowl of a stand mixer along with the powdered sugar, beat on high until stiff peaks form.
  • Once the cake has cooled, remove from pan, add to a serving plate, top with whipped cream just before serving.