Decadence made easy!
The holiday season is upon us and this means one thing, or a few more than just one, relatives, kids, babysitting and copious amounts of feasting.
I have in total, six nieces and nephews so you can imagine what my parents’ house sounds likes when all of them are on school holidays. But fear not for I am everyone’s favourite Aunty and I owe this to mastering the balance between excursions, treats and playtime. Sounds like a handful doesn’t it? Not when you trust in Nigella Lawson who makes everything in the kitchen seem easy. Today’s recipe is inspired by one of her favourites. This is a quick and easy way to prepare a treat if you ever find yourself having to entertain so many kids – Pineapple Upside Down cake .
• Butter (for greasing)
• 2 tablespoons sugar
• 6 slices pineapple (you can opt for canned or you can peel it yourself, whichever you prefer)
• Glace cherries
• 100 grams plain flour
• 1 teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• 100 grams soft butter
• 100 grams caster sugar
• 2 large eggs
Now this is the easy part. When in doubt about baking anything, the trick is to follow the exact recipe, don’t change anything just do what it says, especially if it’s Nigella.
1. Preheat the oven to 200°C. Butter a ***tarte Tatin tin (24cm/9 inches wide at the top and 20cm/8 inches diameter at the bottom) or use a 23cm / 8-9 inch cake tin (neither loose-bottomed nor spring form).
2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern.
3. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
4. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little. (Isn’t that super easy??)
5. Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.(use a spatula if you have one)
6. Bake for 30 minutes.
7. Ease a spatula around the edge of the tin, place a plate on top and, the moment of truth, turn it upside-down. Voila!!! Masterpiece!!
This is a delicious cake to eat on its own or with some ice cream.
***Google is a good place to search for things you might not even know you already have in your kitchen.
**(this cake recipe also make an excellent base for plain vanilla cake which you can frost to your liking, I sometimes double the ingredient’s to make a two layer cake and replace the pineapple juice with a teaspoon of vanilla extract. Yum!!)
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