UPSIDE DOWN PINEAPPLE CAKE

Ingredients

Pineapple (canned or fresh) – 5 slices

Refined sugar – 125gms + 2tbsp

Cane sugar – 1 cup

Eggs -3 nos

Flour – 125gms

Baking powder: 2 TSP

Orange juice – 150ml

Method:

1. In an aluminium round cake tin add 2 tbsp of refined sugar and a splash of water. Let the sugar caramelise and take it off the heat.

2. In a bowl add the cane sugar and coat the pineapple slices.

Once the slices have been coated with cane sugar arrange them in a circle overlapping each other as shown below.

3. In a bowl add the refined sugar,eggs and few drops of vanilla essence. Whisk using a hand mixer for 3-4 minutes until thick and creamy.

Add all the flour at once and fold it in gently with a spatula.

Pour the mixture over the pineapple slices.

Bake at 160°c for 30-35 mins

For the syrup

In a pan add the remaining cane sugar , 2 tbsp refined sugar and 1tbsp of butter.

Once the mixture caramalises add the orange juice . Once the suyrup thickness take it off the heat. Use this syrup to glaze the cake.

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