Ingredients
Salted Butter (melted) 1/3 cup
Sugar 1/2 cup
Pineapple Rings 6-8
Walnuts 15
For the Cake:
Eggs 3
Sugar 1 cup
Flour 1 -1/2 cup
Baking Powder 1- 1/2 tsp
Salt 1 /2 tsp
Pineapple Juice 2/3 cup
Vanilla Essence 2 tsp
Method
In the cake pan itself, melt the sugar directly over the flame until caramelized to a nice light golden colour. Pour the butter all over turning pan around to ensure it has reached all over.
Decorate with pineapples and walnuts. Keep aside. Beat the eggs until very light and fluffy. Slowly add the sugar. Beat well and then gently fold in the flour, baking powder, salt. Alternate this with the pineapple juice and vanilla essence. Gently pour it over the ready caramel base in the pan. Give it a slight shake and put it into the oven to bake at 180 degrees C for 30 minutes. Test with a skewer for it to be clean. Do not go all the way down to test. The cake will also be beginning to leave the sides of the pan. Remove from the oven and wait few minutes. Place a large platter over the cake and turn it upside down. Leave to rest for 10-15 minutes. This will allow the juices to all come down well. Serve it with cream, custard or ice cream.
Recipe Video
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