Upside down caramelized pineapple cake

Serves Icon
Serves8
Time 01 Hour 20 Minutes
Ingredients
  • 2 X 425g canned pineapple slices in juice, drained
  • 3 large eggs, at room temperature
  • 210g sugar
  • 240g 00 flour – see note in step 5
  • Finely grated zest and juice of 1 lemon
  • 150g margarine, melted
  • 1 sachet (16g) of Italian baking powder, sifted (such as lievito bertolini)
  • 1 pinch salt
Caramel
  • 200g caster sugar
  • 85g water

Requires: 22cm round cake pan, electric mixer (or hand beater)

How to Make It
Step 1

Preheat oven to 180°C conventional oven (400° Fahrenheit/Gas 6). Grease a 22cm round cake pan by lightly buttering the base and sides with margarine or butter. Line the base with baking paper, then lightly butter over the baking paper. Add a heaped tablespoon of 00 flour, then turn and shake the tin to coat the butter in flour on the base and sides of the cake pan.

Step 2

To make the caramel, place the water in a saucepan. Pour in the sugar, making sure all the grains get wet. Heat over a low heat until the sugar dissolves. Increase heat to high and boil, without stirring, for 15-20 minutes or until parts are light golden. Gently stir and continue to cook until golden throughout (approximately 3 minutes). Remove from the heat.

Step 3

Allow the bubbles from the caramel to subside and pour evenly into the prepared cake pan. Arrange pineapple slices (approximately 7) to completely cover the base of the cake pan over the caramel. Finely chop the remaining pineapple slices.

Step 4

Using an electric mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the sugar, one tablespoon at a time, beating well after each addition.

Step 5

Use a wooden spoon to stir in the flour, one tablespoon at a time. You want to see air bubbles rise to the surface of the cake mixture before adding additional tablespoons of flour. Stir in the lemon zest and lemon juice. Then stir in the margarine until well combined. Stir the sifted baking powder into the cake mixture.

Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties, and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.

Step 6

Pour the cake mixture into the prepared cake pan. Bake for 50 mins or until a skewer inserted in centre comes out clean. Allow to cool in the cake pan for 10 minutes, then transfer to a wire rack to cool completely – buon appetito.

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