the chef’s surprise ingredient that enhances its flavor

Follow the simple steps of France’s favorite chef to transform this classic into an absolutely irresistible culinary creation.

Pineapple, a fruit in its own right!

Pineapple (In Guarani Indian, nana means “the excellent fruit”) experienced an unusual fate. Your journey, first and foremost: originally from Guadeloupehe is discovered by Christopher Columbus in the early 15th century, before being presented to Charles V some forty years later. The emperor enjoys his perfume… without however expressing the desire to taste it. His story, then: we have to wait almost three centuries for the Dutch have the idea of ​​letting this child benefit from the sun and the benefits of greenhouses. It will take another century to Louis XIV proveswas conquered… and ordered his faithful La Quintinie to cultivate it in the gardens of Versailles. Around 1730Louis XV liked it so much that pineapple becomes a fashionable fruit, and appears on royal and princely tables. At the time, it was a Guyanese variety, mild cayenne, which would conquer the world thanks to the English. At the end of the 19th centuryimports by steam cargo ships allow pineapple to be conquer the bourgeois houses –at the time, this fruit was present on every table.

Pineapple, a ray of sunshine in the kitchen

Pineapple is actually an herb, which many countries use as a vegetable. The edible part consists of fleshy fruits welded together and arranged in a spiral around the heart. Crowned with a vigorous green forelockx, its external color varies from orange-red to green and golden yellow. Some tips for choosing the right pineapple: make sure the fruit is heavy and fragrantand that the shell does not have no stains, signs of beginning of fermentation. Pineapples are harvested by hand, with each plantation surrounded by harvesting villages. If they are ripe, they fly, if they were harvested before maturity, they are transported by boat, where they continue to ripen. The cayenne varietywe talked about above, was dethroned by the Victoria variety, whose fruits are smaller and tastier. Quite rich in sugar, pineapple is also rich in potassiumin carotenes and vitamin Cand when fresh it contains bromelain, an enzyme that aids digestion. Alone, in a fruit salad or a drink, in donuts, in chutney, ice cream or sorbet, confit or as an accompaniment to meat – pork – or a birds – duck – pineapple is truly a ray of sunshine in the kitchen!

Tips from Cyril Lignac for an inverted pineapple cake with an unforgettable flavor!

Following the always wise advice of favorite chef of the French, start by preparing the pineapples by peeling them, slicing them and removing the seeds. After what, make a super tasty caramel with water, sugar and vanilla and add a touch of rum and dip the pineapple pieces in this caramelized mixture. For a spicy note, incorporate Lemonade freshly squeezed, as pointed out the native of Rodez in Aveyron. Then comes the time to prepare a delicate dough made from yogurt, sugar, eggs, oil, flour, yeast and shaved vanilla to add an exotic touch to the dessert. Prepare a removable pan by greasing it with butter and flour, then place the pineapple pieces in the bottom and pour the vanilla batter on top. Finally, bake the pineapple cake upside down at 190°C for 35 minutes. Unmold the hot dessert as soon as it finishes cooking.

In short : To enhance the flavor of a pineapple upside-down cake, chef Lignac recommends opting for the combo: rum, lemon and vanilla.

Pineapple upside-down cake by Cyril Lignac: the step-by-step recipe!

With this cake, every bite is an explosion of tropical flavors that surprises the senses. The reason for the juicy sweetness of pineapple that combines wonderfully with the creaminess of a divinely vanilla paste. An easy-to-prepare dessert that demonstrates, once again, Chef Lignac’s culinary talent and will certainly please lovers of exquisite sweets and gourmet escapes. Here it is the basic pineapple upside down cake recipe Cyril Lignac style, It’s up to you to enhance the flavor with the chef’s tips. mentioned in the previous paragraph.


The preparation :

  1. Mix sugar and water in a pan to obtain a golden caramel.
  2. Arrange the pineapple slices and let them brown lightly.
  3. Remove the fruits and place them in a mold with the remaining caramel.
  4. In a salad bowl, mix the yogurt and sugar, add the eggs and oil, then add the flour and yeast.
  5. Pour the mixture over the pineapples and Bake for 30 minutes at 180°C.
  6. Unmold the cake onto parchment paper or a grid for a perfect presentation

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Philippe Etchebest’s yogurt cake: the chef’s incredible secret revealed!

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