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Oct 02 2014

Pineapple Upside-Down Cake, THE Retro Dessert!

Pineapple Upside-down cake, THE retro dessert!!
Pineapple Upside-down cake, THE retro dessert!!

You know a famous chef is really good at what he or she does by the fact that he or she is constantly inspiring you and coming up with new and beautiful dishes that keep setting the bar that much higher every time… In this case, this particular dessert is a “flash back”… a retro classic…. THE epitome of comfort food… which is why Mr Jamie Oliver has this recipe as part of his new book Comfort Food!!

Setting up for my attempt at Jamie's cake.. as you can see here...
Setting up for my attempt at Jamie’s cake.. as you can see here…

I haven’t gotten hold of his book just yet but I’m lucky enough to have the latest issue of his magazine..SO when I came across this recipe, it immediately took me back to my mum… she makes THE best pineapple-upside down cake on this planet… yes, she does!! And so, I had to see if this one stood up to the plate…

Pineapple Upside-down cake, a true retro classic
Pineapple Upside-down cake, a true retro classic

I do remember mum making this with tinned pineapples… There’s absolutely nothing wrong with that, in fact, I strongly believe that tinned fruit (most of it) can really be a saviour when it comes to making desserts, especially if you feel the need to make something where the star fruit might not be in season at the time… Pineapples… not really sure whether they are still in season at the moment… being the tail end of summer and all… but I did pick up a fresh one…  You should try to wait a few days before you use it, just to make sure it’s properly ripe… You can also get them pre cut in certain supermarkets…

So you start be caramelising the pineapple first...
So you start be caramelising the pineapple first…
Then arrange the pineapple slices at the bottom of your spring form pan, which you've previously buttered and floured lightly...
Then arrange the pineapple slices at the bottom of your spring form pan, which you’ve previously buttered and floured lightly…

 

Once you've prepared the batter, you spoon it over the pineapple slices and bake... this is what the sponge looks like when it comes out...
Once you’ve prepared the batter, you spoon it over the pineapple slices and bake… this is what the sponge looks like when it comes out…
Meanwhile, while the cake cools for a few minutes, prepare the glace fruit in a non stick pan, combing it with some of the pineapple syrup , some lime and a spoon of stem ginger jam if you have it...I used a combination of cranberries and cherries, but you can really use anything you like...
Meanwhile, while the cake cools for a few minutes, prepare the glace fruit in a non stick pan, combing it with some of the pineapple syrup , some lime and a spoon of stem ginger jam if you have it…I used a combination of cranberries and cherries, but you can really use anything you like…

 

And there it is... Can't get anymore retro than this... I even hunted down some retro photos in memory of the good ol days and mum... :)
And there it is… Can’t get anymore retro than this… I even hunted down some retro photos in memory of the good ol days and mum… 🙂

 

Pineapple Upside-down cake, THE retro dessert!
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 8-10
Ingredients
  • 225grams unsalted butter at room temp, plus a bit extra for dusting
  • 150 gr coconut milk or regular full fat milk
  • 75 gr dessicated coconut
  • 1 ripe pineapple cut into segment slices
  • 2 cups caster sugar
  • 4 large eggs
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • glace cherries and cranberries
  • 1 lime
  • stem ginger syrup or jam
Instructions
  1. Preheat oven to 180C
  2. Lightly grease a spring form pan with butter and flour then place on baking sheet.
  3. In a pot, bring the milk to a boil and add the coconut stirring.. remove from the heat and set aside.
  4. Melt 25 grams of the butter and addhalf the sugar in a large non stick pan, swirling it around until it starts to boil, don’t stir it.Once the sugar dissolves as the pineapple slices and keep spooning over the liquid to coat them. Turn the heat up and allow the pineapple to brown nicely on the bottom till its golden and nicely caramelised.
  5. Reove the pineapple slices and place them in the cake tin, golden side down, then drizzle the syrup over the slices, reserving a bit of the syrup for the cherries.
  6. In a large bowl, beat together the butter and sugar until pale and fluffy. Beat the eggs in one at a time. Add the milk and coconut mixture and continue beating until incorporated.
  7. Beat the flour in. At this point it’ll get quite thick so I used a spatula to just fold it in.
  8. Pour batter into the cake tin and bake for 45 minutes or until a toothpick inserted into the centre comes out clean.
  9. Leave to cool for a few minutes before turning out onto a cake stand or plate.
  10. meanwhile make the the cherries or berries in syrup by adding the pineapple syrup to a small non stick pan and reheating it…
  11. Add the cherries and berries to it, the lime juice and a little ginger jam or syrup if you have it.
  12. simmer and reduce until you have a nice sticky consistency.
  13. Top the cake with the glace cherries and /or berries.
  14. Serve with or without icecream!
3.2.1311

 

Pineapple Upside-down cake... THE retro dessert... You are brilliant Jamie!! :)
Pineapple Upside-down cake… THE retro dessert… You are brilliant Jamie!! 🙂

Thanks Mum… this one’s for you!…This one’s pretty damn good… but I STILL love yours the best 🙂 xxx

 

Written by Anjalina Chugani · Categorized: My Diary

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