Prepping time: 35-40 minutes
Cooking time: 45 minutes
(excludes sous-vide cooking time)
6 fl oz pineapple juice
¼ tsp lecithin
16 oz pineapple rings, sliced
½ C granulated sugar
1 Tbsp butter
1 Tbsp kaffir lime leaves, roughly chopped
Citrus Cake Batter
3 C cake flour
4 tsp baking powder
3 tsp cardamom, ground
½ tsp salt
1 cup (2 sticks) butter, softened
2 C sugar
2 vanilla beans, scraped
4 Tbsp orange zest
4 Tbsp lemon zest
2 Tbsp plus 1 Tbsp coconut rum, divided (optional)
Powdered sugar, to garnish (optional)
For the Pineapple Confit:
Drain or pat off any excess liquid or moisture from the pineapple rings before placing them in a sous vide pouch.
Place all other ingredients for the confit in the bag and seal. Be sure contents and pineapples and the bag are flat before sealing. Cook at 181°F/83°C for 1 hour and 20 minutes.
Once cooked, remove from cooking apparatus and set aside until ready to bake.
For the Pineapple Foam:
Pour the juice in a mixing bowl, add lecithin, and blend using an immersion blender until foaming appears.
Be sure to tilt the bowl to the side while blending to make sure the air is incorporated well.
For the Citrus Cake:
Sift the flour, baking powder, cardamom, and salt in a mixing bowl and set aside.
In an electric mixer, mix butter until fluffy.
Gradually add sugar while continuing to mix.
Add eggs one at a time, mixing to make sure each is well incorporated.
Add vanilla, orange zest, lemon zest, and the optional 2 tablespoons of rum.
Using the mixer’s low setting, add half the flour mix until well incorporated, then add the other half and continue to mix until well blended. Chill in the refrigerator, covered with plastic wrap, for 15 minutes.
Place cake batter in a sous vide bag and cook at 134°F/56°C for 1 hour and 30 minutes to pasteurize. Once done, place outside to cool for 10 minutes at room temperature. Transfer the sous vide cake batter to an ice bath for another 10 minutes. Once pasteurized and cooled, the batter will keep for two weeks, and can be made ready to serve one day ahead.
In a greased, oven-safe 10” cake pan, lay the slices of pineapple flat. Discard the lime leaves and add half the liquid contents from the confit into the pan. The other half can be poured over the baked cake to finish. Spread the pasteurized batter mix over the pineapples. Cook cake in oven at 325°F/162.7°C for 40-45 minutes or until golden brown.
Invert a plate or cutting board over the baking pan, then firmly flip the pan onto the plate/board.
Drizzle the leftover coconut rum and pineapple confit liquid over the sous vide cake, sprinkle with powdered sugar, then garnish with pineapple foam.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.