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PINEAPPLE UPSIDE DOWN CAKE

This is a bit before my time, but I have vague nursery memories of a friend of my grandmother's making a version of this, which she would serve with a warm sauce made of pineapple juice thickened with - I imagine - cornflour. That I can do without, but I am still 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.

Recipe posted by

Ingredients

  • Express Recipe
  • Nigella Recipe
  • Vegetarian
  • Butter for greasing
  • 2 x 15ml tablespoons sugar
  • 6 slices pineapple from a 425g can, plus 3 x 15ml tablespoons of the juice
  • 11 glace 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

Method

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 glace 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.

Comments

  • gonna give this recipe a try later, looks very nice

    Posted by tesshatvany on 21st May 2011 at 13.42

  • A Single Layer of Divine, Buttery cake with Delectable Pineapple Slices and Maraschino Cherries. As a couple,we seek out simple, fabulous Flavours that "meld" so quaintly.A Beautifull Cake to Serve Company. We prepare this Often.A definite Celestial Cake.Lovely with Vanilla Bean Scented Cream. Preferably,Tahitian Vanilla Beans,Scored? Beyond a "number".

    Posted by clicquet on 9th Aug 2011 at 21.51

  • I have just made this, and it has turned out fantastic! It smells supper good. I'm just about to serve some up for my fioncees morning tea, so will see what his verdict is! Thanks Nigella

    Posted by ejtodd on 28th Sep 2011 at 22.33

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