Peel and cut the pineapple into rings.
Indian Pineapple Upside Down Cake
An almond sponge topped with fresh pineapple slices cooked in a cardamom and anise caramel served with lightly whipped cream.
This is a SoCook recipe
How it's doneDirections
Line the cake tin cut the base 4 cm bigger than the base.
Cut the rings to fit into the tin.
3 -4 Minutes
Place the sugar in a frying pan allow to melt and caramelise.
Add the star anise and 8 tbsp of water it will seize initially but will come back.
And the pineapple to the pan.
Turn to coat the pineapple and cook for 3 to 4 mins.
Add a spoon of water if the caramel gets too dark.
Remove the pineapple add to the cake tin
1 -2 Minutes
Add the butter to the pan, cook for a minute or two.
Add the caramel to the cake tin and set aside.
Set the oven to 180C 350F or gas mark 4.
Zest the orange.
Remove the seeds from the cardamom, crush the seeds.
Separate the whites and yolks.
Beat 2/3 of the sugar with the egg yolks.
Add the zest and the cardamom, fold in the ground almonds.
Whisk the egg whites till they form peaks, add remaining 1/3 of sugar slowly till egg white is glossy.
Fold in half the whisked egg white to the cake mixture to loosen it.
Fold in the remaining half of the whisked egg white.
Fill the cake tin with the cake mixture and bake for 35 mins.
The cake is ready when it starts to come away from the sides.
Remove from the oven and cool.
Remove from the tin and serve upside down.
Place the cake on a serving plate and dust with icing sugar.
Serve with lightly whipped double cream.
What you needIngredients
- 1 Cake Tin (9 inch/23 cms)
- 1 Bowl
- 1 Small Pan
- 1 Food Mixer
- 1 Hand Mixer
- 1 Sieve
- 4 Eggs
- 1 Orange
- 100 grams Caster Sugar
- 150 grams Ground Almonds
- 1 pod Cardamom
- 6 tbsp Caster Sugar
- 1 Pineapple
- 4 Star Anise
- 20 grams Butter
- 150 grams Crème Fraiche