Pineapple upside-down cake

IMG_0053(i had no baking powder here)

Serves 6-8

  •  1 small pineapple, peeled and cored, halved lengthways, peeled and cut into 1/2cm slices
  • 50g butter, melted
  • 50g sugar

for the cake

  • 250g butter, softened
  • 4 large eggs
  • 250g sugar
  • 200g self-raising flour
  • 2tsp baking powder
  • 50g ground hazelnuts
  1.  Take a round, 30 x 5-6cm deep gratin dish or deep cake tin. For a smaller version (.75) i used the tight spring form from IKEA, 23 cm dia.
  2. Mix the 60g of melted butter and sugar together and brush the mixture up the sides of the dish, letting the excess fall into the base.
  3. Arrange the pineapple slices so they completely cover the base of the dish or tin.
  4. Pre-heat the oven to 350F (175°C).
  5. Put all the ingredients for the cake in a mixing machine or food processor and mix together for a minute or so until smooth.
  6. Spread the mixture over the pineapple evenly and cook for 45-50 minutes, until the top is golden.
  7. Leave to cool a little, run a knife around the edge of the tin and turn out the cake on to a plate or serving dish.

Serve hot or warm with thick cream or crème fraîche, or wait until it’s cool and eat as a cake.


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