Afternoon tea, Puddings, Uncategorized

Pineapple upside down cake

I love pineapple upside down cake, I love the caramelised pineapple, the stickiness and chewiness of it, I have only ever done a vanilla sponge with pineapple and cherries on the top but then Luke suggested putting some spices in it so this is the result, thanks Luke it has taken a delicious classic to a whole new level!!

Ingredients

For the topping

25g butter

25g dark brown sugar

1 x 200g tin sliced pineapple

5 x glacé cherries halved

For the cake

100g butter

100g caster sugar

2 eggs – at room temperature

100g self raising flour

1/2 tsp baking powder

2 cardamom pods

1/2 tsp (teaspoon) grated nutmeg

1/2 tsp cinnamon

Method

Start by preparing a tin (not a loose bottom one) by evenly coating with butter, shake around the sugar, until all the butter is coated

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Arrange the pineapple around the bottom of the tin, and place the cherries cut side up in the gaps

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Next make the cake batter, beat the butter and sugar together until light and creamy

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Add the eggs one at a time with a tablespoon of the flour, mixing well between each one

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Remove the outter shell of the cardamom pods and crush the seed with the back of a spoon

 

Sift the flour, baking powder and spices (to remove any large pieces of cardamom) to the batter and fold in – try not to stir too much as this will make the cake heavy

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Carefully spoon the batter onto the pineapple and level off

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Bake in a preheated oven at 160 fan for 30 mins

Once cooked turn out immediately onto a plate.

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Serve warm or cold, it’s delicious with custard as a pudding, or with a cup of tea in the afternoon, a real classic with a twist!

Serves 8

Cals – 256, fat – 14.6, carbs – 30.5, protein – 3.1,

4 thoughts on “Pineapple upside down cake”

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