Pineapple & Chilli Upside Down Cake
Extract from Sweet • By Levi Roots • Published by Mitchell Beazley
About
Sweet by Levi Roots
Serves 8
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Emo Chick favorited Pineapple & Chilli Upside Down Cake
10 Jan 20:12
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KelliDroze added Pineapple & Chilli Upside Down Cake to Sweet
06 May 22:19
You Will Need
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Step 1
Preheat the oven to 180ºC/fan 160ºC/gas mark 4. To make the topping, cream the butter and sugar together and use the mixture to cover the base of a 25cm (10in) diameter loose bottomed cake tin. Grease the sides of the tin and arrange the pineapple rings on top of the butter and sugar
mixture. Place a piece of chilli, skin-side up, into the centre of each pineapple ring. -
Step 2
To make the cake, beat the butter and sugar together, using an electric mixer or by hand, until pale and
fluffy. In a separate bow mix together the flour, baking powder and ground almonds. -
Step 3
Add the eggs to the creamed butter and sugar mixture one at a time, alternating with the dry ingredients, and beat with the mixer on a low setting or stir gently by hand after
each addition. Stir in the vanilla extract and add the pineapple juice, if necessary, to achieve a dropping consistency. -
Step 4
Spoon the cake mixture over the pineapple slices and spread out evenly using a palette knife. Bake in the oven for 40–45 minutes, or until brown on top and a skewer inserted into the centre comes out clean.
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Step 5
Leave to cool in the tin for 5 minutes, then carefully turn upsidedown on to a serving plate. Remove the tin to reveal the pineapple. Serve with cream or ice cream.
