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Spiced pineapple upside-down cake
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100g golden syrup
1 small red chilli, halved and deseeded
425g can pineapple slices in fruit juice, drained
100g soft unsalted butter
150g caster sugar
3 Waitrose British Blacktail Medium Free Range Eggs
150g plain flour
100g soured cream
½ tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1. Preheat the oven to 180°C, gas mark 4. Grease a 20cm round loose-bottomed cake tin and line with parchment paper. Pour the golden syrup into a small saucepan with the chilli and heat for a few minutes to gently infuse the syrup with the chilli. If you would prefer a little more heat, leave the chilli in the syrup for longer. Pour half of the syrup into the bottom of the cake tin, tilting the tin to spread it evenly.
2. Pat the pineapple slices with kitchen paper to remove as much excess liquid as possible. Arrange 6 of the rings in the base of the tin on top of the syrup in a single layer.
3. Using a handheld electric whisk, cream the butter and sugar together for a minute until light and fluffy. Beat in the eggs one at a time, adding 1 tbsp of flour after each addition. Stir in the soured cream and mix well. Mix together the remaining flour, baking powder and spices, then add a little at a time to the mixture, folding it in carefully until well combined. Chop the remaining pineapple and stir it into the mixture.
4. Spoon into the tin on top of the pineapple and level the top. Bake in the centre of the oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. If the cake starts getting a bit too golden, cover with a sheet of parchment. Cool in the tin for 10 minutes before turning out onto a serving plate. Remove the chilli from the remaining syrup, then serve warm ready to pour over the cake. Delicious warm with crème fraîche or ice cream.
Typical values per serving:
This recipe was first published in February 2018.