Skip navigation and jump to content.
polenta_2.jpg

 the goods

2 eggs
4 oz butter
6 oz sugar
8 oz plain flour
2 tspns baking powder
pinch salt
1 orange
2-4 tblspns dark rum

topping:
about 1 cup diced pineapple
2 tblspns rum
4oz butter
1 1/2 cup brown sugar

 

time: 1 hr

you will need:

  • electric beaters
  • mixing bowl
  • kitchen scales
  • 8 inch baking pan
  • grater or microplane

     

     

2-4-6-8 pineapple upside down cake

This orange scented version of the classic upside down cake is sticky, sweet and moreish. Of course, the rum adds a certain something...

And being an upside down cake, we have to start with the topping:

topping:

beat the soft (not melted) butter with the brown sugar to form a paste. Spread this over the base of the cake pan. Arrange the diced pineapple into the sugar paste.

cake:

preheat oven to 375f

beat butter until pale

add the sugar and beat to combine

add the eggs, one at a time and beat

grate the zest from the orange and add to the mixing bowl

measure the flour, add the baking powder and a pinch of salt

pour the flour into the mixing bowl and beat to combine

squeeze the juice from the orange and add 2 tblspns of rum, beat into the batter

pour the batter over the pineapple topping

bake for about 40 mins

serve warm with cream and ice cream



 

 

 

 

 

\