08 Jun British Spring Rainy Day Recipe
Posted at 11:43h
in Recipes
British spring weather is constantly changing so here is a comforting recipe to go with a rainy day.
SPICED PINEAPPLE UPSIDE-DOWN CAKE
Ingredients – serves 8
150g butter, softened
150g caster sugar
2 eggs
150g self-raising flour
1 pinch of salt
1 fresh pineapple cut into 2.5cm thick rings
80ml rum
For the spiced rum caramel
135ml glucose syrup
175g caster sugar
300ml whipping cream
15g unsalted butter
5g salt
80ml rum
To plate
4 dollops clotted cream
100g fresh pineapple, finely diced
METHOD
-
YOU CAN EITHER USE INDIVIDUAL MOULDS OR A CAKE TIN. LINE WITH GREASEPROOF AT THE BOTTOM AND SIDES NEATLY.
- BEGIN BY MAKING THE SPICED RUM CARAMEL. BRING THE WHIPPING CREAM TO THE BOIL AND REMOVE FROM THE HEAT. IN A SEPARATE PAN, SATURATE THE GLUCOSE AND SUGAR WITH A LITTLE WATER AND PUT ON A HIGH HEAT. COOK TO A DARK CARAMEL.
- ADD THE HOT CREAM AND KEEP SIMMERING THE CARAMEL UNTIL FULLY EMULSIFIED AND THICK. TAKE IT OFF THE HEAT AND WHISK IN THE BUTTER, SALT AND RUM. SET ASIDE.
- TO MAKE THE CAKE, HEAT THE OVEN TO 180°C/GAS MARK 4. CREAM THE BUTTER AND SUGAR TOGETHER UNTIL LIGHT AND FLUFFY. SLOWLY BEAT IN THE EGGS UNTIL INCORPORATED, BEFORE FOLDING IN THE FLOUR AND SALT.
- POUR ENOUGH CARAMEL INTO THE CAKE MOULDS TO COVER THE BASE- ABOUT 1/2CM THICK. RESERVE THE REST OF THE CARAMEL. PLACE A PINEAPPLE RING INTO EACH MOULD.
- PREHEAT THE OVEN TO 180˚C/GAS MARK 4. COVER THE PINEAPPLE RINGS WITH CAKE MIXTURE SO THAT THE MOULDS ARE FILLED AND BAKE IN THE OVEN FOR 20 MINUTES FOR INDIVIDUAL AND 35 MINUTES FOR A CAKE TIN. WHEN LIGHT BROWN, REMOVE FROM THE OVEN AND PLACE ON A WIRE RACK TO COOL.
- CAREFULLY SLIDE THE CAKES FROM THEIR MOULDS, MAKING SURE THE PINEAPPLE DOES NOT PULL AWAY FROM THE CAKE BASE.
-
TO PLATE, PLACE A CAKE ON EACH PLATE. SCATTER THE DICED PINEAPPLE OVER THE CAKE AND QUENELLE SOME CLOTTED CREAM NEXT TO THE CAKE.
We hope you enjoyed the cake and stay tuned for another recipe!
