Tuesday, November 29, 2011
Pineapple Upside Down cake
Had friends coming over last Saturday and thought of a pineapple upside down cake for dessert while flipping through a magazine. I always look around for a simple recipe because if it is not simple, I probably wouldn't try it. Found this one from Nigella Lawson. It turned out great although I used a square tin instead of the round one.
Butter for greasing
2 x 15ml tablespoons sugar
6 slices pineapple from a 425g can, plus 3 x 15ml tablespoons of the juice
Glace cherries for decorating
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100g soft butter
100g caster sugar
Preheat the oven to 200°C. Butter a tarte Tatin tin (24cm wide at the top and 20cm diameter at the bottom) or use a 23cm cake tin (neither loose-bottomed nor springform).
Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices.
Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. (I mixed by hand so it is the usual order of butter and sugar until light and fluffy, eggs, and then flour, baking powder & bicarbonate of soda sifted in.) Then pour in the 3 tablespoons of pineapple juice to thin it a little.
Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft move, turn it upside-down.