Pineapple Upside Down Cake Sundae

For the almond cake:

1 ½ cup all-purpose flour
6 Tbsps. almond flour
¾ tsp. baking powder
¼ tsp. salt
1 ¼ cup sugar
1 cup unsalted butter
4 large eggs
1 tsp. almond extract
¾ cup sour cream

For the toasted almond ice cream:

1 1/3 cup milk
1 1/3 cup cream
2/3 cup sugar
3 large egg yolks
1 ½ cups toasted chopped almonds

For the pineapple sorbet:

2 cups pineapple juice
2 cups simple syrup

For the almond crumble:

1 cup almond flour
½ cup all-purpose flour
1 cup brown sugar
1 cup chopped or sliced almonds (raw)
4 Tbsps. unsalted butter

For the pineapple chutney:

1 pineapple, cored, peeled and chopped into 1/2” pieces
1 cup brown sugar
4 Tbsps. unsalted butter
½ cup pineapple juice

For whipped cream:

2 cups cold heavy cream
½ cup brown sugar

1. For the almond cake: cream together butter and sugar. Add eggs and extract, scraping down sides after each addition. In a separate bowl, combine all dry ingredients. Alternate sour cream and flour mixture in 2 additions. Whip until combined. Bake at 350°F. Turn every 10 minutes until golden brown. Once cooled, crumble to line bottom of sundae glass.

2. For the toasted almond ice cream: Combine milk, cream, sugar and chopped almonds in a pot and bring to a simmer until sugar has dissolved. Temper simmering milk mixture into yolks by pouring a third of the liquid into the yolks and whisking the entire time. Pour tempered yolks back into the pot and continue to whisk while pouring. Bring back to low heat until the mixture can coat the back of a spoon.

3. Let almonds sit in mixture until cool and desired flavor is reached. You can add almond extract for more intense almond flavor. Strain base and allow to cool, then put in an ice cream maker. Makes 1 qt.

4. For pineapple sorbet: combine and place into ice cream maker. When both almond ice cream and sorbet are made and pliable, combine together in a bowl to get a swirled effect; allow to freeze.

5. For the almond crumble: combine all almond crumble ingredients and work butter in with your hands until mixture forms a ball when pressed together; all butter should be mixed in and not show. Form a couple large balls with your hands and crumble the balls onto a sheet tray lined with parchment paper. Place into oven at 350°F checking every 5 minutes and chopping with a metal spoon or spatula to break up crumble. It should become golden brown and almonds should toast. Allow to cool. If pieces are too large, put in food processor to crush further.

6. For the pineapple chutney: place all pineapple chutney ingredients into a saucepot and bring to boil on low heat until mixture becomes syrupy, can serve warmed.

7. For the whipped cream: combine cream and sugar in a cooled bowl and whisk until mixture becomes thick. Keep in fridge.

8. For sundae assembly: in a sundae glass of choice line sides with sliced pineapple. Crumble cake into bottom. Add 2 scoops almond/pineapple ice cream, 1 scoop of warm pineapple chutney and almond crumble. Top with whipped cream.

Photo:  Almond Board of California    Recipe: Chef Ashton Warren