Pineapple, Rum and Orange Upside Down Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
1
- Ingredients
- butter (for the tin)
- ½ Pineapple (sliced)
- 1 pinch Saffron
- 1 cup brown sugar (scant)
- 2 tsps Rum
- ½ cup butter
- 6 eggs (separated)
- ¾ cup sugar
- 2 Tbsps Vanilla sugar
- 1 Tbsp Orange juice
- 2 ¼ cups all-purpose flour
- 1 tsp Orange zest (unwaxed)
- 3 Tbsps Baking powder
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 6 and line the base of a springform tin with grease-proof paper. Grease the edge of the tin with butter.
2.
Mix the slices of pineapple with the saffron, brown sugar and rum.
3.
Melt the butter over a low heat then allow to cool slightly. Whisk the egg whites with a pinch of salt to form firm peaks.
4.
Beat the egg yolks with the sugar, vanilla sugar and orange juice until fluffy. Gradually pour over the butter and keep beating until the sugar has completely dissolved. Mix the flour with the orange zest and baking powder, add to the butter and egg mixture and beat in quickly. Add the egg whites and fold to form a light, airy cake batter.
5.
Arrange the pineapple slices in the base of the tin and pour the batter over the top. Smooth flat and place in the oven. Ideally, place a baking tray lined with grease-proof paper underneath the tin to catch any escaping sugar. Bake for approx. 1 hour (cocktail stick test).
6.
Leave the cake to cool in the tin for around 15 minutes, then turn out of the tin. The cake can be served warm or cold, as desired.
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