Pineapple Upside Down Cake

Fab_i_phone_jewish_chronicle_recipes_010_800x598

Ingredients

  • 250g self raising flour
  • 3 large eggs
  • 100g caster sugar for the cake
  • 175g of sugar for the caramel
  • 25g of margarine for the caramel
  • Half a vanilla pod (extract the grains)
  • 12 to 15 slices of tinned pineapple
  • 100g of margarine (I use ADIET that has a nicer taste than Tomor)
  • 20cl of pineapple juice (the juice of the tin)
  • 1 small glass (or a bit more than 1/8 litre) of rum

 Method

  • Preheat your oven 190C (fan 180C). Use preferably a non stick tin of 20/24cm. If not, grease a tin.
  • Lay the slices of pineapple in a nice round flower pattern at the bottom of the tin and on the sides, standing. 
  • Prepare the caramel. In a large pan put the 175g of sugar and the 25g of margarine. Stir all the time and cook the sugar until it becomes a nice golden brown colour. Do not let it burn!
  • Pour the caramel all over the pineapple slices.
  • In a bowl, mix the flour, the sugar and the 100g of melted margarine. Add the vanilla, eggs and mix well to make any lumps disappear. Add the pineapple juice. Mix again. 
  • Put the dough on top of the pineapple.
  • Put in the oven at 180C (fan oven) for 40 minutes approximately.
  • Turn out the cake on a serving plate when it is still hot to allow the caramel to unstick the tin.
  • Pour the rum all over the cake and serve when it is cooled down or cold.

Leave a Reply