Upside down cakes can be prepared with many different fruits, summer berries such as blueberries work well, poached sliced apples and pears also make an excellent cake. This cake is delicious hot or cold with thick cream or ice-cream.
Prep: 30 minutes
Cook: 60 minutes
1 medium pineapple, peeled, core removed, sliced into thick slices and all but one small ring cut in half
50g caster sugar
200g caster sugar
40g ground almonds
125ml creme fraiche
1/2 tsp vanilla essence
150g self raising flour
or vanilla ice-cream
3 tbsp dark rum (optional)
Pineapple: Butter a 20-25cm wide cake tin generously (the size will vary the amount of pineapple you will need and the depth of the cake). Sprinkle the sugar over the butter. Place the pineapple slices tightly around the base of the cake tin.
Batter: Place the butter, vanilla essence and caster sugar in a mixing bowl and beat them together until light and creamy. While mixing add 1 egg at a time until well combined. Gradually mix in the almonds until well combined. Then gradually mix in the milk and creme fraiche until they are well combined with the mixture. Finally while mixing slowly add the flour and beat the mixture until light and smooth.
To Cook: Preheat an oven to 175°C. Evenly spread the batter over the pineapple slices. Place the cake tin in the preheated oven. Cook the cake for around 45 minutes until the cake has risen and is golden brown on top. To test if the cake is cooked place a skewer in the centre of the cake and if it comes out clear it is cooked. Remove the cake from the oven and leave it to cool briefly and turn it out onto a plate and serve it hot or cold.
To Serve: Serve slices of the cake hot or cold with cream or ice-cream. Pour rum over the cake before serving if you wish a little decadence.