Blast from the Past!: Pineapple Upside-Down Cake!

Hey from EL The Cook!

Retro sometimes is the only way to go.. With every chef and restaurant striving to conquer ultra modern cuisine, we often forget the classics. The pineapple-upside down cake is one of these evergreen wonders.

The fresh pineapple slices on baking yield a sugary, caramelized flavor. As for the cake a simple sponge recipe will do, although to keep the flavors of the pineapple in sync, we did a lovely lemon drizzle cake, which compliments the pineapple beautifully!

INGREDIENTS: ( For 4 people)

Cook Time : 45 minutes (Including 30 minutes of baking)

For the Cake:

• 3 eggs
• 1 cup castor sugar
• 1 and 3/4 cups of flour
• 1 teaspoon baking powder
• 75 gm freshly melted butter
• 1/2 cup thickened cream
• Zest of 2 lemons

For the Pineapple glaze:

• 7-8 slices of fresh pineapple
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• Maraschino cherries for garnish 

KITCHEN EQUIPMENT:

• 2 large bowls
• Round baking tin
• Fan forced oven
• Whisk
• Seive
• 1 medium saucepan

METHOD :

A) For the Pineapple glaze:

• In this recipe we start with the glaze first as it is an upside-down cake..
• Add granulated sugar to a saucepan, and melt till a thick golden caramel is formed, add a few drops of lemon juice.
• Working quickly, empty the contents of the saucepan into your round baking tin.
• Arrange your pineapple slices in a concentric manner starting from the center and moving outwards. 
• Careful not to burn your fingers when placing your pineapple pieces on the near liquid, hot caramel.
• Allow to cool. 

 B) For the Cake: 

• In a bowl whisk eggs, add the castor sugar gradually whisking the mixture to a creamy consistency.  
• Sieve together flour and baking powder and add it to the egg mixture in parts, whisking well.
• Add in melted butter, cream and lemon zest.
• Add the batter to the round baking tin for and bake for 35-40 minutes.

  

Try out our super-retro, sublime pineapple-upside down cake for a true blast from the past!