Pineapple Upside-Down Cake

niedziela, 26 stycznia 2014

Pineapple Upside-Down Cake

Time: 55 mins

Ingredients

  • 4 ounces butter or 4 ounces margarine
  • 4 ounces brown sugar
  • 1 (14 ounce) can pineapple rings
  • 2 ounces broken pecan nuts
  • 2 ounces glace cherries, halved
  • 4 eggs, separated
  • 4 ounces caster sugar
  • 4 ounces self-raising flour

Directions

  • 1 Pre-heat the oven to 350 deg F/ 180 deg Celsius Melt the butter in a saucepan.
  • 2 Pour it into a heavy 9 in/23cm shallow tin (1 1/2 inch/3 cm deep).
  • 3 Sprinkle the brown sugar over the butter.
  • 4 Place one pineapple slice in the centre of the cake tin.
  • 5 Arrange the other pineapple rings around it.
  • 6 Add the glace cherries and the pecan nuts.
  • 7 Beat the egg yolks and sugar together to a light and creamy consistency.
  • 8 Fold the flour into this mixture.
  • 9 Beat the egg whites to the stiff peak stage.
  • 10 Fold them gently into the cake batter.
  • 11 Pour the batter over the pineapple base.
  • 12 Bake for 30 minutes.
  • 13 Turn the cake upside-down on to a serving dish immediately it is removed from the oven, so that the caramel pineapple mixture is on top.
  • 14 Let the cake cool before serving.

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