Monday, 10 February 2014

Pineapple and Cherry Right Way Up Cake

What do you call a spin on a classic when the classic is a spin in itself? Well with this one I've turned the classic upside down cake on it's head (or should that be back onto its feet?), studding a light sponge with little jewels of chopped glacé cherries, topping with pineapple and finishing with a rich and indulgent toffee glaze. It's a really simple recipe and fantastic cake to serve at any time of the day, be it on its own or even warmed through with vanilla ice cream or custard. To conclude, make this cake immediately!

Prep time: 15 Mins
Baking time: 40 - 45 Mins
85g Unsalted Butter (Softened)
85g Caster Sugar
1 Large Egg plus 1 Yolk
1/2tsp Vanilla Extract
120g Plain Flour
1tsp Baking Powder
1.5tbsp Milk
200g Glacé Cherries (Roughly Chopped)
200g Chopped Tinned Pineapple (Drained of its juice)

For the glaze
40g Unsalted Butter (Chopped into small cubes)
80g Light Muscovado Sugar
1tbsp Golden Syrup

To the kitchen! Begin by preheating the oven to 180C/350F/Gas 4, greasing a 20cm deep loose-bottomed cake tin and lining completely with baking paper, or one of those handy cake tin liners readily available from most supermarkets. In a large mixing bowl cream together the butter and sugar, then beat in the egg and yolk along with the vanilla extract. Sift in the flour and baking powder, then add the milk and mix to a smooth, consistent batter. Fold through the cherries, then spoon into the prepared tin and even to the edges. Arrange the chopped pineapple on top of the cake, pressing each piece gently into the surface, then bake in the centre of the oven for around 30 minutes.

After the cake has baked for around 15 minutes you can prepare the toffee glaze. In a small saucepan add the butter, sugar and golden syrup. Leave on a low/medium heat, stirring occasionally until the butter has melted and the sugar has dissolved. Once the cake has baked for 30 minutes remove it from the oven, quickly pour over the toffee glaze and return to the oven for a further 10-15 minutes until the glaze has soaked into the surface and is a deep golden brown. When you are happy the cake is baked remove it from the oven, leave in the tin for around 15 minutes, then carefully remove and leave to cool completely on a wire rack. All done!

No comments:

Post a Comment