Pinapple upside-down cake
ingredient:
-4 eggs beaten
-1 cup superfine sugar
-1tsp vanilla extract
-1 3/4 cups all-purpose flour
-2 tsp baking powder
- generous 1/2 cup unsalted butter, melted, plus extra for greasing
TOPPING:
- 3tbsp unsalted butter
- 4tbsp dark corn syrup
- 15oz/425 g canned pineapple rings, drained
- 4-6 candied cherries, halved
preheat the oven 325F/160*C. Grease a 9-inch/23-cm round deep cake pan
with a solid bottom, and line the bottom with parchment paper
For
the topping, place the butter and corn syrup in a heavy bottom pan and
heat gently until melted. Bring to boil and boil for 2-3 mins, stirring,
until slightly thickened and taffylike.
Pour the syrup into the
bottom of the prepared pan. Arrange the pineapple rings and candied
cherries in a single layer over the syrup.
Place the eggs, sugar and
vanilla extract in a large heatproof bowl set over a saucepan of gently
simmering water and whisk with an electric mixer for 10-15 mins, until
thick enough to leave a trail when the whisk is lifted. Sift in the
flour and baking powder and fold in lightly and evenly with a metal
spoon.
Fold the melted butter into the mixture with a metal spoon
until evenly mixed. Spoon into the prepared pan and bake in the
preheated oven for over 1-1 ¼ hours or until well risen, firm and golden
brown.
Let cool in the pan for 10 mins, then carefully turn out on to a serving plate, Serve warm or cold.
