FRESH PINEAPPLE UPSIDE DOWN CAKE

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It isn’t that long since I made my first the opposite direction up cake, only about 40 years since they’ve been trendy!

Further now not too way back I came upon myself with a modern pineapple that hadn’t been used for its meant function so I appeared on the internet for suitable cake recipes and stumbled upon this recipe at the Tesco internet website online*.  It appeared extraordinarily simple, then again see follow at the end of the recipe.

 

In fact it will hardly ever had been more effective, simply arranging the sliced pineapple throughout the tin and spooning the cake mixture on prime.  No caramel topping to leak out of the tin and the most straightforward possible sponge cake mixture which I made even sooner using Stork mild margarine and the multi function method.  I didn’t have a 25cm tin as specified throughout the recipe so used my 23cm tin and it used to be top quality, merely the fitting intensity I thought.

 

 

Slightly than the caramel topping at the fruit you simply drizzle runny honey over the finished cake.  I didn’t have any in stock so used golden syrup as an alternative.  It used to be yummy!

 

 

The sponge used to be gentle, tasty and altogether delightful, the pineapple used to be sharp and delicious, offset through the subtle taste of the golden syrup which used to be now not overly sweet.

 

 

It used to be such a success that I decided to make it another time for this 12 months’s other to Christmas pudding, decorating the finished cake with only a few glacé cherry halves and sprigs of rosemary from the yard for a festive touch.  It used to be in a while rustled up on Christmas Eve, the longest part of the preparation being to trim and slice the pineapple!  It went down somewhat smartly, cherished with a little cream, custard, or home made brandy butter, or in some cases, all 3!

 

Elements

1 medium recent ripe pineapple

175g Stork mild margarine for truffles (or softened butter for individuals who want)

175g caster sugar

3 eggs

175g self raising flour

2-3 tblsp milk

1 tblsp runny honey (or an ideal squirt of squeezy golden syrup)

 

Technique

Preheat the oven to 180 C / 160 fan / gasoline mk 4.  Butter a 23 cm springform tin and line the ground with baking paper.

 

Put in combination the pineapple through removing the absolute best and bottom and reducing off the outer pores and pores and skin and tufts.  Reduce in part vertically and remove the woody core with an apple corer or sharp knife Slice into thinnish slices regarding the thickness of a £1 or 1€ coin.  Get ready the slices throughout the bottom of the tin, masking as so much area as possible.  (You’ll be able to have some pineapple left over.)

 

To make the sponge beat jointly all the final parts with the exception of the golden syrup in a large bowl until blank and correctly combined.  Upload enough of the milk to loosen the combo then again now not make it too mild. 

 

Spoon the combo carefully over the fruit and level the absolute best.  Bake for roughly 45 mins until completed.

 

Cross away throughout the tin for 5 mins then release the clip and pass away to cool.  When cool, remove the hoop, put a plate or cake stand the opposite direction up on prime and invert the cake.  Remove the circle of baking paper and drizzle just a bit honey or golden syrup over the top.

 

Cuts into 10-12 slices.

* Since I first wrote this post Tesco have changed the recipe on their internet website online and it now uses tinned pineapple, which is a shame.

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