Modernised Pineapple Upside-Down Cake with Coconut Caramel, Sichuan Pepper Crust & Lime Chantilly

"Pineapple Upside-Down Cake with Coconut Caramel, Sichuan Pepper Crust & Lime Chantilly. Includes compressed pineapple slices marinated in rum and brown sugar, coconut caramel glaze with sea salt, cake batter with Sichuan pepper and lime zest, lime Chantilly cream, garnished with micro basil and edible flowers. Serves 4."

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10/13/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A sophisticated pineapple upside-down cake featuring rum-marinated compressed pineapple, a spicy Sichuan pepper crust, salted coconut caramel, and zesty lime Chantilly cream.

cake sichuan pineapple caramel tropical dessert

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Name: Modernised Pineapple Upside-Down Cake with Coconut Caramel, Sichuan Pepper Crust & Lime Chantilly
Yield: 4
Ingredients: 4 pineapple slices (about 2 cm thick); 60 ml dark rum; 50 g brown sugar (for marinating pineapple); 100 g unsalted butter; 150 g brown sugar (for caramel); 120 ml coconut cream; 1 tsp sea salt; 150 g all-purpose flour; 1 tsp baking powder; 2 tsp finely ground Sichuan peppercorns; 1 tbsp lime zest; 120 g granulated sugar; 2 large eggs; 120 ml whole milk; 80 ml vegetable oil; 200 ml heavy cream; 1 tbsp lime juice; 20 g powdered sugar; Micro basil leaves (for garnish); Edible flowers (for garnish)

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