Pineapple and Cardamom Upside-Down Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From the November 16, 2004 Sydney Morning Herald. Serve with thick cream. Ingredients:
100 g brown sugar |
60 g unsalted butter, softened |
2 -3 slices pineapple, peeled and cut 1cm thick |
150 g self-raising flour |
1/4 teaspoon bicarbonate of soda |
1 teaspoon ground cardamom |
110 g caster sugar |
2 tablespoons butter |
2 tablespoons golden syrup |
2 large eggs |
1/2 cup milk |
Directions:
1. Combine brown sugar and butter in a heavy-based saucepan and stir over low heat until well combined and smooth.
2. Remove from heat and pour into a well-greased, round, 20cm cake tin, spreading evenly.
3. Arrange pineapple pieces on top of brown sugar mixture.
4. Sift flour, bicarbonate of soda and cardamom into a mixing bowl. Add caster sugar, stir and make a well in the centre.
5. Melt butter with golden syrup, then pour into the well with eggs and milk.
6. Beat thoroughly with a wooden spoon.
7. Pour mixture over pineapple pieces and bake at 175C for about 1 hour or until a cake skewer inserted in the centre comes out clean.
8. Cover with foil if cake browns before it is cooked through.
9. Stand in tin for 5 minutes before turning out onto a plate.
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