I’ve got a hankering for pineapple-upside-down cake today. It’s my Dad’s favourite and I always make him one for birthdays and Fathers’ Day. Our dog, Molly, seems to quite enjoy it too!
My Easy-Peasy Cake Recipe:
~ 3 eggs
~ self-raising flour, butter and caster sugar (I’ll get to the amounts in a minute)
~ a teaspoon of baking powder
~ small handful of ground almonds
~ vanilla essence
~ fruit of your choice (pears work well, as do berries, tinned fruit and frozen fruit)
~ a couple of tablespoons of golden syrup (optional)
The oven needs to be pre-heated to 180 (fan).
1) Weigh your eggs – shells still on. Whatever they weigh (probably approx. 170 – 200g depending on size), measure out the same in flour, sugar and butter.
2) Blend sugar and butter until fluffy.
3) Add eggs one at a time and beat carefully so that the mix is silky and not separated.
4) Add in the flour. Sifting is a waste of time in my opinion – I’m an impatient baker. Mix in the baking powder, too.
5) Add a few drops of vanilla essence and a handful of almonds – enough so that the mixture has a “dropping consistency”, i.e. plops off a wooden spoon in a lackadaisical fashion.
6) Grease and line a baking tin. When making a fresh fruit cake, it is imperative that you line the tin! Lay out the fruit on the bottom of your tin – you can make it look fancy with slices and geometric shapes, or just tip in a handful of berries and have done with it. Add a few spoonfuls of golden syrup if the fruit is tart.
7) Spoon over your cake batter, making sure you run it to the edges of the tin to form a seal over the fruit.
8) Bake in the oven for 30-40 minutes; timing will vary depending on the type of fruit you’ve chosen – and its water content – but you’re looking for a golden colour, the sponge beginning to come away from the side of the tin, and a knife to come out clean when you stab into the centre of the cake.
9) Leave to cool – but only for 5 minutes! Turn out upside-down onto a plate, so all the shiny fruit is on the top. Peel off the baking paper and marvel at how pretty it looks.
10) I occasionally drizzle with a little runny icing… Usually it doesn’t need it though.
Good enough to enjoy with a blob of creme fraiche, custard or ice cream while still warm, or packed into a lunchbox to scoff with a mid-morning coffee!
I’d love to know if you try it.