Pineapple Upside-Down Cake
Ingredients:
1Small Tin Pineapple Rings (drain and keep the juice)
25g/1oz Margarine
25g/1oz Brown Sugar
Cake mixture:75g/3oz Self Raising Flour
50g/2oz Margarine
50g/2oz Caster Sugar
1 Egg
3 Dessertspoons of the Pineapple Juice
Method:
Base line a 7"/18cms Sandwich Tin with greaseproof paper or parchment.
If using greaseproof paper spread with the margarine, bringing some up around the sides of the tin.
Shake the brown sugar over the base, arrange the pineapple rings over the sugar .
Next, make the cake mixture by putting the flour, margarine, sugar, egg and pineapple juice into a bowl.
Beat until the mixture is smooth, then gently spread over the pineapple.
Bake in a pre-heated oven 300°F /150°C Gas 2 for about 30 minutes or until brown and "set" to the touch.
Turn it out onto a serving dish and serve hot or cold with cream or ice cream.
Any pineapple rings that are over can be chopped and added to the cake mixture.
Enjoy :)
Ingredients:
1Small Tin Pineapple Rings (drain and keep the juice)
25g/1oz Margarine
25g/1oz Brown Sugar
Cake mixture:75g/3oz Self Raising Flour
50g/2oz Margarine
50g/2oz Caster Sugar
1 Egg
3 Dessertspoons of the Pineapple Juice
Method:
Base line a 7"/18cms Sandwich Tin with greaseproof paper or parchment.
If using greaseproof paper spread with the margarine, bringing some up around the sides of the tin.
Shake the brown sugar over the base, arrange the pineapple rings over the sugar .
Next, make the cake mixture by putting the flour, margarine, sugar, egg and pineapple juice into a bowl.
Beat until the mixture is smooth, then gently spread over the pineapple.
Bake in a pre-heated oven 300°F /150°C Gas 2 for about 30 minutes or until brown and "set" to the touch.
Turn it out onto a serving dish and serve hot or cold with cream or ice cream.
Any pineapple rings that are over can be chopped and added to the cake mixture.
Enjoy :)
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