Pineapple Upside Down Cake
About the bake
Four individual pineapple upside down cakes as featured on the second series of Baking Mad with Eric Lanlard on Channel 4.
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of 4 ramekins.
Step 2
Peel and core the pineapple and cut into small cubes.
Step 3
Melt 50g of butter in a frying pan with the muscovado sugar. Stir until melted and add the pineapple cubes. Cook for about 5 minutes or until golden and caramelised.
Step 4
Add the dessicated coconut and rum. Leave to evaporate. Remove from the heat and add the quartered glace cherries. Mix well and set aside.
Step 5
In a large bowl cream together the remaining butter and golden caster sugar until pale and fluffy. Add in one egg at a time, mixing until well combined.
Step 6
Sift the flour and baking powder and fold in. Pour in the vanilla extract and mix until smooth.
Step 7
Fill the prepared ramekins with the pineapple mixture and press down firmly. Spoon in the cake batter over the pineapple mixture and bake for 25-30 minutes.
Step 8
Remove from the oven, turn out onto plates and serve with some cream.
Ingredients
For the cakes
- 1Pineapple (medium to large)
- 150gButter (unsalted)
- 100gBillington's Unrefined Light Muscovado Sugar
- 3 tspDessicated coconut
- 2 tbspDark rum
- 70gGlacé cherries
- 100gBillington's Unrefined Golden Caster Sugar
- 2Egg(s) (free range)
- 100gAllinson's Self Raising Flour
- 1 tspBaking powder
- 1 tspNielsen-Massey Vanilla Extract
To serve
- Single cream
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