Pineapple and cardamom upside-down cake
“Summer rounds off on a fruity note.”
- 100g brown sugar
- 60g soft, unsalted butter
- 2-3 slices peeled pineapple, cut 1cm thick
- 150g (1 cup) self-raising flour
- 1/4 tsp bicarbonate of soda
- 1 tsp ground cardamom
- 110g caster sugar
- 2 tbsp butter
- 2 tbsp golden syrup
- 2 large eggs
- 1/2 cup milk
A fruit based cake with a difference.
Method
Combine brown sugar and butter in a heavy-based saucepan and stir over low heat until well combined and smooth. Remove from heat and pour into a well-greased, round, 20cm cake tin, spreading evenly. Remove core from pineapple and cut into wedges. Arrange pineapple pieces on top of brown sugar mixture.
Sift flour, bicarbonate of soda and cardamom into a mixing bowl. Add caster sugar, stir and make a well in the centre. Melt butter with golden syrup, then pour into the well with eggs and milk. Beat thoroughly with a wooden spoon. 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. Cover with foil if cake browns before it is cooked through.
Stand in tin for 5 minutes before turning out onto a plate.
To serve
Serve with thick cream.
Serves 6-8.