Saturday, 24 January 2009

Sweetpea's Pineapple and Date Upside-Down Cake

Sweetpea's Pineapple and Date Upside-Down Cake

This has been a fantastic "hit" with our French friends who loved the texture of the gateau. It went down a ball at the bal folk evening! Accolades were received from Eliane et Oonagh. Merci!

1. Preheat oven to 180°C
2. Cream together 150g butter and 100g soft brown sugar (or caster sugar).
3. Beat in 2 eggs
4. Fold in 100g self raising flour (or plain flour plus baking powder) and 1 teaspoon cinnamon powder.
5. Melt a small amount of butter and spread it onto the 23cm circular cake tin.
6. Sprinkle some sugar on top.
7.Arrange slices of fresh or canned pineapple and put stoned dates in the gaps.
8.Spread the cake mixture on top.
9.Bake for about 45 minutes. Check the cake after 25 minutes and adjust oven temperature accordingly. Modern ovens all appear to be different!!
10. Cool. Then turn upside down onto a plate.
Eat a slice as afternoon cake with a cup of tea .....or eat as a dessert with cream or custard or crême anglaise or ice cream in the Summer!!

Replace dates with figs or glacé cherries or any other crystallised fruits.
I have also replaced pineapple with apple quarters that have been lightly stewed.

THRIFTY TIP If you don't have any eggs as I did one day then substitute cream and milk!

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