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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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