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Pineapple Upside-down Cake

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Cakes (149)      Pineapple (49)      Cherries (27)     

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.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Makes: 6 servings

4 pineapple rings
4 Cherries
100g plain flour
100g Xylitol sweetener (or caster sugar if you prefer)
2 large eggs
1tsp baking powder
1 tbsp soya butter


Pre-heat the oven to 160 ༠C/ 140 ༠C fan/325 ༠F/3 Gas.
Mix the flour and baking powder together.
Separate the eggs and beat the yolks with the butter.
Whisk the whites, and gradually add the sugar.
Fold the whites into the yolks, and then fold the mixture into the flour.
Place the pineapple rings at the bottom of a tin.
Pit the cherries and put one inside each pineapple ring.
Pour the batter over the fruit and bake.
Allow the cake to cool before turning it out upside down.

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