Pineapple upside down cake

 

Pineapple upside down cakeThis is my husband’s favourite pudding and it has taken me ages to get the best topping combination for this type of cake, which has a good dark caramel and sweet pineapple. I have tried so many variations and strangely enough sugar on it’s own works well as opposed to butter and sugar and I also find using a fresh pineapple has the best flavour. If you use tinned pinneapple, make sure you drain and pat dry with absorbent paper towels before using. I would say this is an intermediate cake recipe.

This cake can be served warm or at room temperature. Keep the cake in the fridge for up to three days but always remember to wait for the cake to come to room temperature before serving.

Makes 1 medium cake | Baking time 50 minutes at 170 C

Utensils required: Electric whisk | Measuring cups & spoons & scale| 23cm round cake tin

175 grams castor sugar
1 medium pineapple, peeled and cut into thin slices or 1 tin of pineapple rings, drained and patted dry (see note above)
1 cup (250 grams) plain flour
1/2 tsp bicarb
1/2 tsp baking powder
pinch of salt
2 large eggs, separated
3/4 cups (165 grams) granulated white sugar
85 grams unsalted butter, softened
1 tsp vanilla
1/2 cup (125mls) full cream milk mixed with 1/2 tsp apple cider vinegar

  1. Grease and line the base of a 23 cm round cake tin
  2. Preheat the oven to 170 C
  3. Heat castor sugar over high heat in a heavy based saucepan until a dark golden colour – swirl the pan rather than stirring with a spoon
  4. Pour the caramel immediately over the base of the lined cake tin, try to pour evenly but don’t worry if it does not reach some of the edges
  5. Arrange pineapple pieces over the caramel and set aside
  6. Sift the flour, bicarb, baking and salt – set aside
  7. Beat egg whites until soft peaks form and then gradually add 1/4 cup of the sugar (4 tbsps) – set aside
  8. Cream butter and remaining 1/2 cup sugar (110 grams) until light and fluffy, about 2 minutes
  9. Add vanilla and egg yolks and beat until just combined
  10. Add half of the flour mixture and beat on low speed for about 10 seconds, then add half of the milk and beat on low speed for 5 seconds
  11. Then fold in remaining flour by hand, followed by remaining milk
  12. Mix in 1/3 of the egg whites with a metal and then fold in the remaining egg whites
  13. Spoon evenly over pineapple and smooth the surface
  14. Bake in the centre of the oven for 50 minutes or until a cake tester comes out clean
  15. Allow to cool in the tin for 20 minutes before turning out to cool on a plate
  16. Serve with clotted cream, either warm or at room temperature