Thursday, 1 March 2012

Pineapple Upside Down Cake

Life has been incredibly stressful with final law essays due in this week, so to celebrate the end of the traumatic experience I am sharing a great retro recipe that I think should be bought back with a vengeance. Quite possibly the easiest little pudding! Can be served as a retro dinner party pudding, an afternoon tea treat or just for pure indulgence. 

If served as a pudding, accompany with custard
If served as an afternoon tea treat allow to cool, pre-slice and drizzle with honey or golden syrup

Serves 8
(as a pudding)
Pre-heat oven to 180°C
Bake to perfection for 40 minutes

You will need the following:

115g Butter
115g Caster Sugar
115g Self-Raising Flour
1tbsp Baking Powder
2 Eggs
A few drops of Vanilla Essence
1inch of fresh Pineapple

In a bowl measure out your butter and caster sugar

Cream the two together till they are combined in a smooth & fluffy mixture

Next add the eggs, one at a time

Add the flour and baking powder and mix in well so there are no lumps

Add a few drops of vanilla essence 

Cut an inch thick slice of pineapple and cut away the skin

Finely slice the pineapple into roughly 0.5cm thick slices

Lay them flat in the bottom of a loaf tin so that the bottom of the tin is covered in one neat layer
Then pour in the cake mixture

Bake to perfection for 40 minutes. Be patient and do not open the oven door till the time is up

Once it is baked take out of the oven and it can be served immediately, if being served as a pudding. Put a plate over the top of the tin

When you are ready flip the plate and tin over and tap the top of the tin, like you would when making a sandcastle

et voilĂ  ...

Enjoy ... 

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