Pineapple upside-down citrus cake | SKS Recipe | SKS

Ingredients

• 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
• 3 C cake flour
• 4 tsp baking powder
• 3 tsp cardamom, ground
• ½ tsp salt
• 1 cup (2 sticks) butter, softened
• 2 C sugar
• 4 eggs
• 2 vanilla beans, scraped
• 4 Tbsp orange zest
• 4 Tbsp lemon zest
• 2 Tbsp plus 1 Tbsp coconut rum, divided (optional)