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Upside down pineapple cake
⭐️Ingredients
50 g salted butter, plus extra to grease
80 g brown sugar
1 fresh pineapple, ripe, peeled, cored and cutted to round slices
1 can of cherries
2 eggs
100 g oil
150 g caster sugar
100 g yoghurt ( or heavy cream)
200 g pineapple juice ( milk, or orange juice)
1 tsp flavored sugar
300 g plain flour
3 tsp baking powder
1 pinches sea salt
⭐️Preparation
1-Preheat oven to 170°C. Grease the sides of
a round cake tin (23 cm) and place parchment paper on the bottom,and set aside
2-Place butter and brown sugar into mixing
bowl, then heat 4 min/60°C/speed 2.
3-Pour glaze into prepared tin. Place pineapple
slices and the cheries, decoratively on top of glaze in base
of tin and set aside.
4-Insert butterfly whisk. Place eggs, oil and
caster sugar, then whip 2 min/speed 3.
5-Remove butterfly whisk.
Add yoghurt, coconut milk and coconut
essence, then mix 5 sec/speed 4. Scrape
down sides of mixing bowl with spatula.
6-Add flour, baking powder and salt, then mix
3 sec/speed 4.
7- scrap down sides of mixing bowl with spatula and mix egain 3sec/speed 4
8-Carefully spoon batter on
top of pineapple base, then gently spread
out.
9-Bake for 40-45 minutes (170°C) or until a
wooden skewer inserted into the center of
the cakes comes out clean. Cool in tin for
10 minutes, then turn out onto a serving
plate. Serve warm with whipped cream.
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