Thursday 7 June 2018

Pineapple and Ginger Upside Down Cake

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Made for gardening, June 2018

Cake

250g butter, softened

1¼ cups rapadura sugar

5 eggs

1 cup milk kefir or thin yoghurt

2½ cups flour

2 tspns baking powder

1 Tbl ground ginger or 4 drops ginger essential oil

1 tsp ground cinnamon or 2 drops cinnamon essential oil

½ tsp ground cloves or 1 drop clove essential oil

Caramelised Pineapple

1 medium pineapple, peeled, quartered, cored and sliced into ½ - 1cm thick slices

85g butter

½ cup rapadura sugar

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Melt butter and sugar, add half the pineapple slices and cook 3 minutes, turning once. Remove and cook the other half. Remove. Reserve syrup.

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Fresh Ginger Syrup

Into the last of the reserved syrup grate a good knob of fresh ginger and heat gently.

  • Make caramelised pineapple
  • Pre heat oven to 170°C
  • Grease a deep 23cm round cake pan; line base and sides to above the sides of the tin
  • Set butter and sugar to beat until pale
  • Make caramelised pineapple
  • Drizzle cake tin with 2 Tbl reserved syrup and arrange caramelised pineapple slices, overlapping. Use them all. Doubling up is ok. Keep rest of the syrup for the sauce. Make more if necessary.
  • To beaten butter and sugar, add 2 spoons of the plain flour then gradually add the eggs, beating well between additions. Add a little more flour if it looks like curdling.
  • Beat in kefir / yoghurt
  • Stir in the rest of the flour mixed with the baking powder
  • Spread mixture over the pineapple
  • Bake 1 hour and check. If necessary, top with foil
  • Bake a further 10 minutes or until a knife comes out clean
  • Meanwhile make suryp
  • Stand cake 5 minutes then turn out onto a beautiful serving plate.
  • Serve with fresh ginger syrup
  • Enjoy!

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