Pineapple Upside Down

Ingredients

• Oven Temp: 350 F- 180 C
• Cake Batter:
• Eggs 4
• Powdered Sugar ¾ cup (180 g)
• Vanilla essence ¾ tsp
• Baking powder ¾ tsp
• Salt ¼ tsp
• Flour (Maida) ¾ cup (90 g)
• Topping:
• Pineapple slices (round) 8-10
• Butter ¼ cup (60 g)
• Brown Sugar ¾ cup (180 g)
• Glazed cherries for decoration, optional
• An 8” square or 9” round baking tin
• Lemon juice to sprinkle 1-2 tsp

Preparation

• Prepare topping: Melt butter in the cake tin over low heat. Remove from heat and sprinkle brown sugar to coat the entire base of the tin. Arrange pinapple slices over the sugar (drained if canned), to cover the base. Place a cherry in the centre of the slices in a decorative way. Keep aside.

• Measure the flour, sieve it on to a paper, and keep aside.

• Break eggs, one at a time into a cup and transfer into a mixing bowl.

• Add the sugar, vanilla, salt and baking powder to the eggs and beat well till light and foamy. When beaten enough, the mixture leaves a trail when the beater is lifted and moved above the batter. Of course the trail soon blends back into the batter.

• Fold in 1 tbsp flour with a spatula with light cutting, downward, upward and outward strokes. Fold in the rest of the flour in two installments.

• Pour the cake batter into the prepared tin and bake in the pre-heated oven for 35-40 minutes.

• Remove from oven and leave to cool enough to handle. While the cake is still warm run a blunt knife along the sides of the tin (to loosen edges).

• Place a serving plate upside down over the tin and invert the cake into it. Sprinkle some lemon juice (to taste) and serve.