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Upside Down Pineapple Cake
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Lancewood 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.

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