Monday, 7 January 2013

Pineapple upside down cake (Just Bakes)



INGREDIENTS:

Pineapple: 6 slices remove stem in centre
Butter: 150 g unsalted
Sugar: 150 g + 5 tbsps
Maida/plain flour: 150 g
Eggs: 3
Vanilla essence/pineapple: 1 tsp
Milk: 2 tbsps if required
Baking powder: 1 ½ tsp
Salt: a pinch
Cherry: 3

METHOD: 

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. 
Let it sit in the tin for 5 minutes, then, unmould when still hot.















2 comments:

  1. Good one aunty .. This is my hubby's favorite, I used to google and try the recipes online or just buy from a store.. Let me try this recipe. Will let you know how it turns out..

    Secita

    ReplyDelete
  2. valsa joy tried it & sent me the pic.

    ReplyDelete