Almond Cake with Roasted Pineapple and Vanilla Cream

Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.

In a separate large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.

Gradually mix in the dry ingredients, alternating with milk. Pour the batter into the prepared cake pan.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, preheat the broiler. Arrange pineapple slices on a baking sheet and sprinkle with brown sugar. Broil for 3-5 minutes, or until the sugar is caramelized and the pineapple is slightly charred.

In a chilled mixing bowl, whip the cream until soft peaks form. Add powdered sugar and vanilla bean seeds, and continue to whip until stiff peaks form.

Once the cake is cooled, slice it horizontally into two layers. Place one layer on a serving plate and spread a layer of vanilla cream on top. Arrange the roasted pineapple slices on the cream, then place the second cake layer on top. Spread the remaining vanilla cream on top of the cake.

Serve the almond cake with roasted pineapple and vanilla cream chilled or at room temperature.