PINEAPPLE UPSIDE-DOWN CAKE
Category
American
Servings
8
Prep Time
10 minutes
Cook Time
30 minutes
Calories
250
Pineapple Upside-Down Cake is a delightful dessert enjoyed by many. It features a caramelised pineapple topping and a moist cake base, creating a perfect balance of flavours. Although its exact origins are debated, this gluten-free variation allows everyone, including those with gluten sensitivities, to enjoy this delicious treat, which is believed to have originated in America.
Skill level: Effortless yet impressive
Vegan friendly, Gluten free
Mon Dessert
Ingredients
160g gluten free sponge mix
160g gluten free sponge mix
113g pot pineapple chunks
113g pot pineapple chunks
85g light brown sugar
50g golden syrup
60g butter
Non Vegan: 2 eggs and 220ml milk
Vegan: 330ml plant milk
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20cm round cake mould
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Smeg Hand Mixer
You will need to add:
Equipment you might like to add
Directions
Preheat the oven to 180°C. Lightly grease a 20cm mould with oil or butter and place it on a baking tray. Open the sachet of light brown sugar and sprinkle 2 tablespoons onto the bottom of the mould.
Ensure the pineapple slices are drained and dry. You can save the juice for making mocktails, cocktails, or even ice lollies.
In a pan, combine the remaining brown sugar, golden syrup sachet, and 60g of butter. Cook over low heat until the butter is melted. Add the pineapple chunks and cook over low heat, stirring occasionally, until the pineapple becomes tender, approximately 5 minutes. Using a slotted spoon, arrange the chunks in the mould, overlapping them if needed. Pour the pan juices over the pineapple.
Pour the contents of the two sponge mix sachets into a large bowl.
For a vegan cake, add 330ml of full-fat oat or soya milk to the bowl and whisk vigorously until the batter is smooth and free of lumps.For a non-vegan cake, whisk two large eggs (equivalent to 120ml of liquid egg) separately. Pour 220ml of semi-skimmed or full-fat dairy milk into the sponge mix and whisk. Then, gradually pour in the beaten eggs while continuing to whisk until the batter becomes smooth and lump-free.
Pour the prepared mixture into the greased mould and bake for 30 minutes, or until the cake has risen and is cooked through. To test for doneness, insert a fork into the centre of the cake. If it comes out clean without any tackiness, the cake is ready. If it is still tacky, return it to the oven for an additional 5 minutes. Keep in mind that oven temperatures can vary, so adjust the baking time accordingly.
Once baked, remove the cake from the oven and allow it to cool in the mould for 15 minutes. To unmould the cake, gently peel the sides of the cake away from the mould. Place a serving plate over the mould, then carefully flip the entire cake over. Gently peel away the mould to release the cake, and you'll be greeted with the delightful sight of the pineapple caramel topping perfectly enveloping the cake.
Now it's time to sit back and enjoy your delightful creation. This cake is best served warm, perhaps with a scoop of ice cream to complement the flavours. However, it is equally delightful when enjoyed cold. Its irresistible taste will bring joy no matter how you choose to savour it.
Recipe Note
Vegan gluten free sponge mix (Sugar, Rice Flour, Potato Starch, Chickpea Flour, Tapioca Starch, Maize Flour, Vegetable Fibre (Oat, Linseed), Chickpea Protein, Buckwheat Flour, Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cream of Tartar), Salt, Stabiliser (Xanthan Gum), Natural Vanilla Flavouring, Turmeric, Pineapple In Juice (Pineapple, Mixed Fruit Juice From Concentrate (apple, Pineapple), Acidity Regulator (Citric Acid), Antioxidant (Ascorbic Acid)
Allergen advice: For allergens, see ingredients in bold.
*Although this kit does not contain these allergens. There may be trace particles of wheat (thus not suitable for Coeliacs), nuts, peanuts, sesame, milk from manufacturing processes outside our control.
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