LCBO Food & Drink Early Summer 2024

RAINBOW CONNECTIONS

Coconut Lime Pineapple

Upside‑Down Cake This effortlessly gorgeous cake is a classic for good reason— caramelized fruits shine bright atop a delicate crumb. In this ver sion, white cake gets a tropical makeover with coconut and lime. If you’ve never flipped an upside down cake before, get ready for one of the more satisfying baking experiences. 1/4 cup (60 mL) light brown sugar 6 to 8 pineapple rings, canned or fresh, peeled and cored, about 1/4 inch (5 mm) thick 8 to 10 maraschino cherries 1 1/2 cups (375 mL) cake & pastry flour 1/2 cup (125 mL) unsweetened fine desiccated coconut 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt (scant) 2 large eggs 1 cup (250 mL) granulated sugar 1/2 cup (125 mL) extra virgin coconut oil, at room temperature 1 cup (250 mL) 14% sour cream 1 tsp (5 mL) finely grated lime zest 2 tbsp (30 mL) unsalted butter, melted 2. Stir melted butter and brown sugar in a bowl and pour into an 8-inch (20-cm) greased cake pan (not springform), spreading evenly. 3. If using canned pineapple, pat rings dry with paper towel. If using fresh, use a 3-inch (8-cm) circle cutter to punch out circles, saving trimmings for another use. 1. Preheat oven to 350°F (177°C).

4. Arrange pineapple rings in bottom of prepared pan. Cut a few in half to fit into empty spaces around the edges. Arrange the cherries in cen tre holes and between slices. Set aside. 5. In a bowl, mix the flour, coco nut, baking powder, soda and salt. Set aside. 6. In bowl of a stand mixer fitted with paddle, beat eggs and sugar on medium-high speed until light and fluffy,

room temperature. (Leftovers will keep covered at room tempera ture for up to 2 days.)

about 2 minutes. Reduce speed to low. Add coconut oil and mix until combined. Add sour cream and lime zest, and mix until combined. Gradually add dry mix until just combined. 7. Transfer batter into pan. Bake on middle rack until a toothpick inserted in centre comes out clean, about 50 minutes. Remove from oven. Cool 15 minutes. 8. Place a large plate over the cake pan and swiftly flip cake onto plate. Serve warm or at

Serves 8

WHAT TO SERVE Peller Estates Private Reserve Vidal Icewine VQA VINTAGES ESSENTIALS 18564, 200 mL, $27.95 Icewine is made from grapes left to freeze on the vine. This lus ciously sweet wine with balancing acidity is an excellent match for the recipe’s tangy elements.

108 FOOD & DRINK EARLY SUMMER 2024