Upside-down Pineapple cake

The top of the cake is really beautiful with the amber-colored pineapple (due to the caramel on the top) and the contrasting white pearls with the bright-green pumpkin seeds which add a nice crunch, all with their roasted taste.To add to that, the walnuts dipped into the white pearls rather make them look like jewelry.

This cake is easy to make, the only hard bit being making the caramel and not burning it.

BIG TIP: If you are using a spring-form tin, place a tray under it in the oven because there are high chances the batter might leak from the bottom, even though you line the tin with baking parchment.

Ingredients

For the base:

• 50 grams unsalted butter

• 125 grams dark brown sugar

• half of a lemon’s juice if needed

• 1 tin of pineapple slices, about 5-8 slices needed

For the sponge:

• 200 grams  soft butter, unsalted 

• 190 grams caster sugar

• 4 eggs

• 200 grams self-raising flour, sifted

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• 3 tablespoons of milk

For the icing:

• 1/2 of a lemon’s juice 

• 6 teaspoons of icing sugar or more if needed

Toppings:

• 6 pecan nuts

• pumpkin seeds

• white pearls

• Black sesame seeds

Recipe

1. Pre-heat the oven to 160°C

2. Grease and line a large spring-form tin with baking parchment and set aside, you might need pegs to keep the paper upright against the sides of the tin.

3. In a pan, melt the butter with the brown sugar

4. If the brown sugar is still gritty once the butter is melted (this is totally normal) add the lemon juice

5. Place the liquid caramel in the bottom of the pan

6. Take the juice out of the pineapple tin and place the rings in the bottom, if the tin is to small for all of the rings, cut the excess rings in half and place in the cracks between each ring.

For the sponge:

BTW: Did you know sugar is counted as a liquid ingredient?

1. In a large bowl, cream together the butter and sugar until light and creamy, it can take up to 2 minutes

2. Add the eggs, one at a time

3. Add the vanilla, baking powder and bicarbonate of soda with the flour to a sieve and sift into the other ingredients.

4. Pour in the milk and mix

5. Pour the mixture onto the pineapple slices in the tin and place in the oven for 45 minutes or until a toothpick comes out clean after it has been poked inside.

6. Turn over onto a plate

To finish:

1. Mix the lemon juice with the icing sugar, adding more if needed, until you obtain a thick paste

2. Dip half of the pecans inside and cover the icing part with white pearls, this part is harder, but just make sure to not put to much icing on before covering with pearls 

3. Place the pecan nuts of the top

4. Place the pumpkin seeds around the pecans

5. Drizzle the remaining icing on the top

6. Sprinkle  the black sesame seeds on the top and if you would like some more white pearls.

The end!

Admire your masterpiece

Goal on what next to bake: Super rich and moist chocolate cake, recipe coming soon!!!

On what would you like the next blog post to be on? 

     Hope you like this Blog post and feel free to comment whatever you like.

Xxx