Pineapple Upside-down Cake Recipe

Pineapple Upside-down Cake Recipe

Ingredients : Makes 25cm round cake

115 g

200 g

450 g

4

1

1/4 teaspoon

115 g

75 g

5 ml

Butter

Dark brown sugar

Canned pineapple slices, drained

Eggs, separated

Lemon, grated rind

Salt

Caster sugar

Plain flour

Baking powder

Method :
  • Preheat the oven to 180oC/350oF/Gas 4. Melt the butter in a 25cm ovenproof cast-iron frying pan. Then reserve 15ml butter. Add the brown sugar to the pan and stir to blend. Place the pineapple on top in one layer. Set aside.
  • Whisk together the egg yolks, reserved butter and lemon rind until well blended. Set aside.
  • Beat the egg whites and salt until stiff. Gradually fold in the caster sugar, then the egg yolk mixture.
  • Sift the flour and baking powder together. Carefully fold into the egg mixture in three batches.
  • Pour the mixture over the pineapple. Bake until a skewer inserted in the centre comes out clean, about 30 minutes.
  • While still hot, invert on to a serving plate. Serve hot or cold.

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