Upside Down Pineapple Cake
Ingredients:
Pineapple pieces:
440 g canned pineapple pieces, drained but syrup reserved
Butter & sugar syrup:
60 ml butter
180 ml light brown sugar
15 ml reserved pineapple syrup
Cake:
310 ml cake flour
5 ml baking powder
2 ml bicarbonate of soda
2 ml salt
180 ml light brown sugar
160 ml LANCEWOOD® Double Cream Coconut Yoghurt
2 large egg(s)
5 ml vanilla essence
75 ml melted butter
50 g pecan nuts, chopped
To serve:
LANCEWOOD® Mascarpone
Method
Pineapple pieces:- Spray a 12 x 36 cm loose bottomed rectangular quiche pan with non stick spray. Alternatively use a 23 cm round quiche pan.
- Place the pan on a baking sheet to catch possible sugar syrup spills. Preheat the oven to 180°C.
- Place the pineapple rings on paper towel and pat dry. Cut in half.
- Arrange the halved pineapple slices in the pan.
Butter & sugar syrup:
Heat the butter, sugar and pineapple syrup together over medium heat and boil for 1 minute. Set aside.
Cake:- Sift the flour, baking powder, bicarbonate of soda and salt together.
- Using a separate bowl, beat the sugar, yoghurt, eggs and vanilla essence together until well combined.
- Add the melted butter in a thin stream while beating continuously.
- Add the sifted flour mixture and mix until just combined. Set aside.
- Spoon the butter and sugar mixture over the pineapples in the pan.
- Add the flour and yoghurt mixture, covering the pineapples and spread out evenly.
- Bake for 20 – 25 minutes or until a skewer inserted comes out clean.
- Remove from the oven and leave to cool slightly in the pan.
- Turn out on a serving platter and leave to cool completely.
- Sprinkle the chopped pecan nuts over.
- Serve with a dollop of Mascarpone.
Made With This Product(s)
