So!! This piece of deliciousness came to me while I was debating what to do with a tin of pineapple rings. Many thoughts came to mind: cheese and pineapple sticks (a classic but more of a snack than a meal), gammon with pineapple (again a classic but I've never really liked that combination) and also a Hawaiian pizza (who thought pineapple on a pizza would work? WHO???).
Anyway, so cake was the obvious choice.
You'll need:
A can of pineapple rings plus two tbs of the juice (I only had four rings in mine but six is ideal)
4-6 glace cherries to go in the center of each ring
100g butter
120g soft brown sugar
200g self raising flour
200g caster sugar
200g butter
4 eggs
Pre-heat the oven to 180oC fan.
Start by melting and soft brown sugar and butter together gently, ensuring the sugar is fully dissolved.
Pour this mix into a tin (not lose bottomed or spring-form or the caramel will just leak out) and then place the pineapple rings and cherries in the caramel.
Next make the cake mix by beating all the remaining ingredients together, including the reserved pineapple juice. Pour the cake batter over the pineapple and caramel and smooth the top.
Bake for twenty minutes or until a skewer comes out clean.
Leave it to sit in the tin for five minutes and then you need to turn it out onto a serving plate. The longer its in the tin the harder it'll be to get out.
Serve this with cream or ice cream or anything you want. Go nuts.
Another great upside-down cake idea is banana - that's something I plan to experiment with soon!
I'll be back soon with an easy lamb tangine and chocolate chip and almond muffins.
Much love xx
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