April 19, 2021
Here’s a great blast from the past for you! The upside-down way of cooking started centuries ago when baking was carried out in cast iron skillets, the fruit was added to the bottom and a cake batter was spread on top and placed in the fire to cook, then simply flipped over for presentation.
50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
Yorvale ice cream, to serve
1. Heat oven to 180C/160C fan/gas 4.
2. For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
3. Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
4. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate.
5. Serve warm with a scoop of delicious Yorvale ice cream.
Fancy giving this recipe a try? Make sure you tag us in your creation @yorvaleltd and use hashtag #LoveYorvale
Recipe from BBC Good FoodBack to Blog