Wednesday, March 18, 2009

Pineapple Upside Down Cake

Photograph by Lis Parsons

I am of the mind that it is perfectly all right to make this with canned pineapple rings. I feel it is slightly bad sport to start peeling and slicing your own pineapple. Anyway, canned pineapple is just fine, though I advise going for the one in its own juice rather than in syrup, and I add some of the juice to the sponge, too. This seems to make it light and fluffy. I have found that the best way of keeping this swift, is by baking it in my copper tarte Tatin tin; if you are using a regular cake tin, be prepared to add a few minutes on to the cooking time. - Nigella


butter for greasing
2 x 15ml tablespoons sugar
6 slices pineapple from a 425g can, plus 3 x 15ml tablespoons of the juice
11 glacé cherries, approx. 75g total weight
100g flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100g soft butter
100g caster sugar
2 eggs
Serving Size : Serves 8


1. Preheat the oven to 200°C/gas mark 6. Butter a tarte Tatin tin (24cm wide at the top and 20cm diameter at the bottom) or use a 23cm cake tin (neither loose-bottomed nor        springform).

2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.

3. Fill each pineapple ring with a glacé cherry, and then dot one in each of the spaces in between.

4. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3               tablespoons of pineapple juice to thin it a little.

5. Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.

6. Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft – ha! – move, turn it upside-down.


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