Saturday, 27 March 2010

Pineapple Upside Down Cake


1 large pineapple cut into slices
150g soft brown sugar
75ml water
150g butter
150g thick natural yoghurt
175g melted butter
3 large eggs, lightly beaten
175g caster sugar
240g self raising flour
Double cream

Line a 20cm cake tin with baking parchment. Preheat the oven to 180c, fan 160c, Gas 5.


Peel the pineapple and cut into slices
Dissolve the light brown sugar in the water, over a gentle heat, stirring to make sure the sugar is dissolved
After 15 minutes it will start to colour, swirl the pan and heat until it is a deep gold
Remove from the heat and carefully add 150g of butter
Stir until smooth
Arrange the pineapple slices in the bottom of the cake tin and pour over the sauce
Stir the yoghurt with 175g melted butter and the eggs
Mix together caster sugar and flour and carefully fold into the yoghurt mixture
Pour into the tin and bake for 45 minutes until risen and golden
Serve in wedges with double cream

For a richer, more luxurious cake, use Jersey Butter and Jersey Double Cream.

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