Saturday, March 27, 2010

Upside down Pineapple Cake

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(Serves 8)


400 grams canned pineapple, sliced

30 grams butter, melted

3 tablespoons Demerara sugar

2 eggs

125 grams self-rising flour

125 grams sugar

90 grams butter


Preheat oven to 180 degrees C. In a 20 cm cake form pour melted butter and sprinkle with Demerara sugar; arrange pineapple slices to your liking.

In a bowl mix butter and sugar until well combined, add eggs. Slowly stir in flour. Pour over pineapple and transfer to the oven. Bake for 30-40 minutes. Let cake to cool for 10 minutes before turning out to a serving plate.

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