Pineapples are coming into season, and Evie from https://farmerandson.com.au gave me a pineapple with my weekly order. My broken arm is not yet strong enough to carry my own box, so I do appreciate this weekly delivery to my door. Fresh pineapple, cut into big chunks and sprinkled with mint, is one of my favourite snacks, however my kids are partial to cake. I decided to make my first pineapple upside down cake, of which I have fond childhood memories.
I just listened to a review of ‘Julia,’ a documentary about Julia Child, in cinemas this weekend. https://www.imdb.com/title/tt13782428/ Julia was a legendary cookbook author and television star who revolutionised the way Americans cooked food, largely through her love of French cuisine. While definitely not a French dessert, the caramelised pineapples of this buttery cake remind me a little of a tarte tatin. This pineapple upside down cake is a version of Stephanie Alexander’s recipe in ‘The Cook’s Companion.’ Stephanie is indeed our own home-grown chef and legendary cookbook author. ‘The Cook’s Companion’ has become a treasured tome in more than 300 000 kitchens since its first publication in 1996. It’s a cookbook I frequently refer to.
When you make the pineapple upside down cake, make sure to use a sealed round cake tin rather than a springform tin, otherwise the caramel will seep out all over the tray and become a sheet of toffee (I speak from experience). I love the addition of the ground almonds to base of the cooked cake. Simply grind your own from raw almonds in a food processor.
Did you know that until 1997, most pineapples grown in Australia were canned, rather than sold fresh? Overripe pineapple tends to smell a bit like beer, so if you’re not eating it in the next day or so, it’s best to store it in the fridge. Don’t throw out the skin when you cut it off. Use it to make a fancy fruit syrup: https://atamandastable.com.au/fancy-fruit-syrups/ Pineapple fruit syrup is delicious with a few blended mint leaves stirred in, as I’ve made this weekend. Star anise is also delicious. Happy cooking!
Best wishes,
Amanda
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Pineapple Upside Down Cake
Ingredients
Cake Base
- 30 g unsalted butter, softened
- 150 g raw sugar
- 1/4 cup water
- 1 large pineapple, skin removed save the skin for a fruit syrup
Cake Batter
- 175 g unsalted butter, softened
- 150 g raw sugar
- 175 g plain flour
- 1 3/4 tsp baking powder
- pinch of salt
- 1/4 cup ground almonds
- 3 eggs, lightly beaten
Instructions
- Preheat oven to 180°C (160°C fan-forced). Grease the base and sides of a 24 cm round cake tin with the softened butter (I like to use a pastry brush).
- Dissolve sugar in water over medium heat and cook for few minutes until golden brown.
- Pour the caramel over the base and sides of the tin, ensuring to coat it as evenly as possible.
- Halve the pineapples and cut out the cores. Cut the fruit into thick slices and arrange the over the base of the tin. Poke any smaller pieces in the gaps.
- Combine the flour, baking powder, salt, sugar and 1 tbsp of the ground almonds in a bowl. Reserve the remaining ground almonds to sprinkle on top of the cake.
- To make the cake batter, cream the butter and sugar in an electric mixer until light and fluffy.
- Gradually add the dry ingredients and the beaten eggs, alternating between each addition.
- Spoon the cake batter over the pineapple base, smooth the top with a spatula and sprinkle the remaining ground almonds on top.
- Bake the cake for about 50 minutes until golden on top, and an inserted skewer comes out clean.
- Let the cake cool for a few minutes in the tin, run a knife around the edge of the tin, then invert the cake onto a plate. Let it sit for a minute before gently easing the tin off the top. Spoon any leftover remaining pineapple and sauce from the tin over the cake.
- Serve the cake warm with a dollop of thick cream or yoghurt.
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