Monday, 7 January 2013
Pineapple upside down cake (Just Bakes)
Pineapple: 6 slices remove stem in centre
Butter: 150 g unsalted
Sugar: 150 g + 5 tbsps
Maida/plain flour: 150 g
Vanilla essence/pineapple: 1 tsp
Milk: 2 tbsps if required
Baking powder: 1 ½ tsp
Salt: a pinch
Grease a 10” cake tin.Pre- heat oven to 1800C.
If using fresh pineapples, stew them (cook in half a cup of water & 2 tbsps sugar.)
Cool & line the cake tin with it. Place a halved cherry (cut side up) in the centre of the pineapple slices.
Burn 3 tbsps sugar in a pan till golden brown & add 2 tbsps water to make a caramel syrup. Cool & pour over arranged pineapple slices. Now, cake tin is ready.
In a bowl, cream butter & sugar till fluffy.
Add eggs one at a time & whisk again.
Fold in sieved flour & baking powder.
Add a pinch of salt & essence.
If the batter is too thick, mix in 2 tbsps of milk.
Pour batter over the pineapple very carefully, taking care not to upset the arrangement.
Bake for 45 minutes or till top is brown.