Upside Down Pineapple Cake
- 30g unsalted butter, melted
- 60g (1/3 cup, lightly packed) brown sugar
- 300g fresh pineapple, peeled, cut into 5mm-thick slices
- 3 eggs, separated
- 215g (1 cup) caster sugar
- 1 tsp vanilla essence
- 150g (1 cup) plain flour
- 1 tsp baking powder
- 80ml (1/3 cup) pineapple juice
- Whipped cream, to serve
- Fresh strawberries, washed, hulled, to serve
- Preheat oven to 180°C. Brush the base and side of a 23cm fluted ring pan with butter. Sprinkle brown sugar over base of pan. Place pineapple, slightly overlapping, over sugar.
- Use an electric beater to beat the egg yolks, sugar and vanilla in a large bowl until pale and creamy. Sift in the flour and baking powder. Beat until just combined. Gradually beat in the pineapple juice.
- Use a clean electric beater to beat the egg whites in a clean, dry bowl until stiff peaks form. Fold one-quarter of the egg white into the egg yolk mixture. Fold in remaining egg white, in 3 more batches.
- Spoon the mixture over the pineapple and smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Run a flat-bladed knife around the inside edge of the pan. Turn the cake onto a serving plate. Serve with whipped cream and strawberries.
Cook's tips: For a touch of spice, add 1/2 tsp ground cinnamon or ground ginger with the flour.
If you like liqueur-laced desserts, add a few tablespoons of brandy or orange liqueur with the pineapple juice.
For extra decoration, add sliced red glace cherries in between the fresh pineapple.
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