Pineapple upside-down cake

Kat made a pineapple upside-down cake to cheer up the troops, and it worked. Looking at this cake is like looking into the heart of a sunflower – one cannot help but smile. And when you get to eat a tasty piece of cake as well, what more could you possibly need to make your day?

Pineapple upside-down cake
(Source: 500 cakes and bakes, Martha Day 2010)

115 g butter
200 g brown sugar
1 can pineapple rings (approx 450g)
4 eggs, separated
Rind of 1 lemon
Pinch of salt
115 g caster sugar
75 g plain flour
1 t baking powder

Preheat oven to 180°C (I set mine at 160°C on fan bake)
Melt butter in an oven proof frying pan (25cm in diameter). Reserve 1 tablespoon of the melted butter in another bowl.
Add the brown sugar to the melted butter and mix well
Place pineapple slices in a single layer in the butter/brown sugar mixture and set aside.

Add egg yolks to the bowl containing the 1 tablespoon of butter and add the lemon rind. Whisk together and set aside.

Beat egg whites and salt together until they form stiff peaks. Slowly add the caster sugar.

Fold the egg yolks into the beaten egg whites then fold in the flour and baking powder, in three batches.

Pour the mixture over the pineapple rings in the butter/brown sugar mixture and bake in the oven until an inserted skewer come out clean (about 25-30min)

While still hot, invert onto a serving plate.

Can be served hot or cold.

Published in: on November 6, 2011 at 20:55  Leave a Comment  

Hummingbird Cake

This artistically named and executed bit of bakery was provided by Robyn despite her own last minute lack of bodily presence. Perhaps 10 am meetings should in future be outlawed? The cake went down supremely well, and it was only with real restraint and dogged determination that the Cake Clubbers present were able to leave a slice of the Hummingbird on the platter to go back to Robyn at the end of tea time. Her recipe follows.

Hummingbird Cake
225 g can crushed pineapple, undrained
3 bananas, mashed
1 cup chopped, blanched almonds
2 teaspoons vanilla essence
1 1/2 cups oil
3 eggs
3 cups flour
1 tsp baking soda
1 tsp ground ginger
1 cup sugar
1/2 tsp salt

Preheat oven to 180°C.
Mix all ingredients until just combined. Pour into a 23 cm lined and greased cake tin and bake for 1.5 hours until golden brown.
Leave in tin for 15 minutes, then turn out and cool completely.

50 g softened butter
250 g softened cream cheese
1 tsp vanilla
2 cups icing sugar

Beat the butter and cream cheese until smooth, then beat in the vanilla and icing sugar. Split the cake into 2 or 3 layers, then fill/cover inside and out with the frosting. Leave to set before serving.

Published in: on September 25, 2010 at 20:33  Leave a Comment