Pineapple is my favourite fruit; its exotic juicy flavour is so refreshing and works so well in sponge, adding moistness to its creamy texture. This upside-down cake uses a tiny bit of butter, but still has all the lightness of a fatless sponge.
I first thought that an upside-down cake was invented in order to stop the fruit burning in the oven, but that got turned completely on its head (excuse the poor pun) hen I found out that the first upside-down cakes were originally cooked in a cast iron skillet on top of a stove. How ever the idea came about, the cake started out in America and tended to use apples and cherries. Then in 1925, the Hawaiian Pineapple Company (which we know today as Dole) launched a cooking contest, asking for recipes using pineapple. The got two and a half thousand recipes for pineapple upside-down cake.
: 25 minutes
: 30 minutes
: 6 servings
4 pineapple rings
100g plain flour
100g Xylitol sweetener (or caster sugar if you prefer)
2 large eggs
1tsp baking powder
1 tbsp soya butter
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