Upside down, pineapple “your grandmother made this” cake

Yesterday I bought a pineapple to take to a barbecue. Last year i discovered that putting pineapple on the grill after you cooked up some pork belly was bloody delicious and was looking forward to repeat performance. However, by the time i got around to it the coals were cold and i wasn’t that hungry anyway so back home it came. Sat with a hangover i knew i wouldn’t use the pineapple for anything, i don’t like it in sweet and sour dishes, i wouldn’t use it on pizza and my life is too short to be making smoothies.

Of course the only option left was an upside down cake, something i could attempt to do in a hungover state (though if you are worried that you shouldn’t be drunk in charge of a knife use tinned fruit). A splash of rum will sort out your hair of the dog requirements.

You may want to practice at making the pineapple lovely and neat, i however have no flare for presentation as the pictures will tell. I joke that friends would enjoy my food even more if i blindfolded them.

You will need

butter (for greasing)
2 tablespoons sugar
1/2 a ripe pineabpple, sliced into rings and cored or 6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
11 glace cherries (approx. 75g total weight)
100 grams plain flour
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
100 grams soft butter
100 grams caster sugar
2 large eggs
Splash of dark rum if wanted

– Preheat the oven to 200°C. Butter and flour a tin (go for a pie dish or similar)
– Slice the pineapple (or fish out the rings) and put into a pain with 1-2 tablespoons of sugar. Cook and caramelise the rings and add a splash of rum if you want to.
– Once browned, place the rings in the bottom of the tin and fill the rings with the glace cherries and then pop them in the spaces in between.
– 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 or pop it all in a bowl and mix (i never bother with creaming the butter and sugar first etc, as far as i can tell it makes no difference and the eggs are less likely to curdle).
– Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and turn it

Look at it in all its pineapply glory
Look at it in all its pineapply glory
Bringing 70's realness
Bringing 70’s realness

2 Replies to “Upside down, pineapple “your grandmother made this” cake”

    1. Ha ha you are kind, the colours of the caramelised pineapple and the red cherries are lovely though, there is also something about pineapple on a ham that always looks quite charming

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