Welcome to 2012 everyone! I hope this year brings you everything you want!
So far, its been good. Its been a whole slew of night outs and a much deserved night in with some comfort food. Because there was so much detoxing to be done, we decided to make some pho-ga and this beautiful cake. Its sunny yellow and cheery red perked up our dessert plate like no other. Its sublime with some ice-cream because the texture lends well to a creamy accompaniment. Of course, you could just have it as it is because its that good. Its perfect for when you don’t want to do something too involved. Its simply a matter of buying tinned pineapple and cherries, whizzing up the cake batter and a little restraint and some baking later, it’s a beautiful cake to adorn your cake plate. It looked so adorable I almost didn’t want to cut it. Of course that didn’t last very long.
While there isn’t anything complicated about this cake, you must know how to arrange the pineapple slices and cherries so when you turn it over, it makes for a pretty pattern. I must confess that this alone drew me to the cake. I highly recommend using tinned pineapple and cherries not only to make life simpler (plus its suggested by Nigella Lawson!) but also because the batter needs the juices from the tinned fruit – it makes it cloud-like light. Make sure you buy a tin that has the fruits steeped in juice and not syrup. Other than that, its pretty simple. You can use a food processor to make this but I went about the old fashioned way this time, even omitting my stand mixer and just using a little elbow grease. Perfect way to welcome the year, I’d say.
Pineapple Upside Down Cake
Yields: 6 – 8 slices
Source: Nigella Lawson
Butter, to grease
2 tbs grain sugar (not caster sugar, preferably)
5 – 7 pineapple rings, from a tin
6 – 8 cherries, from a tin
100 g butter, softened
100 g flour
100 g caster sugar
1 tsp baking powder
1/4 tsp baking soda
3 tbs pineapple juice (from the pineapple rings tin)
- Pre-heat the oven to 200 degrees C. Grease an 8cm cake tin (springform or loose bottomed not required, although you could use a tart Tatin tin) well, making sure to grease the sides too. Sprinkle 2 tablespoons of grain sugar evenly.
- Arrange the pineapple slices and cherries as shown in the picture. Basically, you just need to cover the base with pineapple slices and insert cherries in the spaces in between.
- In a large bowl, add flour, baking soda and baking powder. Whisk to combine.
- In a large mixing bowl (if not using a food processor), beat the butter using a wooden spoon till its light and add the sugar. Beat well to combine. Add the eggs.
- Add the dry ingredients and mix well till there are no streaks of flour. Add 3 tablespoons of the juice remaining and whisk in. Pour over arranged fruit and smoothen out with a palette knife.
- Bake for 30 minutes or till cake tests done. Remove from the oven and working quickly, use a spatula to run around the edges. Now, using a large plate, flip the tin over in a quick move. Remove the cake tin and enjoy warm.