Sunday, 16 January 2011

Pineapple Upside Down cake!

this month, i got to choose TSR's bake - so i chose pineapple upside down cake! i found the recipe at Joy of Baking, so i won't list the whole recipe, just the main stages :) i think i actually love tinned fruit more than fresh fruit - i have a love affair with fruit cocktail (maybe fruit cocktail upside down cake would work?) and tinned peaches, anything like that, which is kinda bad because of the amount of sugars in those, so buy the ones in juice, not syrup!
one thing i am also addicted to are glace cherries. i can literally eat a whole pot of them without anything else, mind you, not those lurid pink ones, the ones that are organic and a dark plummy red - my mouth is watering just thinking of them!
i got to have a little fun with the fruit, arranging them wherever fits, and turned out to be very pretty - see, this is not only delicious, its a work of art as well!
it made quite a light batter - i was a bit surprised because of the vanilla essence, butter and egg yolks i would have thought it would be a pale yellow, but maybe its because you whip upp the egg whites separatly? i dunno, but it tastes good, so i guess it doesn't matter that much.
now, the recipe says to leave it for a while to cool down, and then release it from the tin, but if i were you, i'd release it as soon as you take it out of the oven, cause otherwise the caramel will harden and it will stick to the tin, et voila - a ruined cake. however, if you do leave it for a while, and it does stick, just pop it back in the oven for a few minutes, the caramel will soften again, and you'll be able to take it out perfectly!

eat warm with a big spoonful of hot, thick bird's custard after a giant sunday roast,

au revoir,
sarahh xxx

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