Pineapple Upside-down cake

This recipe is perfect to use with fresh pineapple, or even tinned. Serve it warm or cold with Ice cream or cream. Delicious!

Ingredients:

- For the topping

50g Softened butter

50g Light soft brown sugar

7 Pineapple rings (if using tinned, it should be in syrup)

Glace cherries

- For the sponge

100g Softenedbutter
100g Golden caster sugar

100g Self-raising flour

 1tsp Baking powder

1tsp Vanilla extract

2 Large eggs

Method:

1) Heat the oven to 180c/160c Fan/ Gas mark 4.

2) Start by making the topping. Beat together the butter and sugar until creamy. Spread over the base and quarter of the way up the sides of a 20-21cm round cake tin.

3) Arrange the pineapple rings on top, then add the cherries in the centre of the rings (I also used them as gap fillers, just to add more colour)

4) Place all the sponge ingredients in a bowl, and add 2 tbsp of pineapple syrup. Beat together until a soft consistency.  Spoon into the tin on top of the pineapple.  Smooth out so its level.

5) Bake for 35 minutes.  Once cooked, leave to stand for 5 minutes, turn it out onto a plate, and serve.

Get to know me

I'm a little behind on the blog post I was going to write, so instead I've done a quick tag to bridge the gap between posts.

1. Are you named after anyone? Not that I know of...

2. When was the last time you cried? Saturday (2 days ago)

3. Do you have kids? No.

4. If you were another person, would you be a friend of yourself? Why not...!

5. Do you use sarcasm a lot? No, never... (see what I did there!?!?!)

6. Will you ever bungee-jump? Noooo!

7. What's your favourite cereal? Lucky Charms

8. What's the first thing you notice about people? Eyes and hair.

9. What is your eye colour? Green/Blue/Gray

My sister and I

10. Scary movie or happy endings? Scary movies, I can't stand a rom-com where you can tell whatll happen from 5 minutes in!


11. Favorite smells? Ralph Lauren perfume (Ralph), Petrol and Freshly cut grass

12. Summer or winter? Probably winter, I love wrapping up all warm, although my birthday is in the summer...

13. Computer or television? Computer, can watch TV on my laptop!

14. What's the furthest you've ever been from home? Probably when we went to Seattle on holiday.

With my goddaughter

15. Do you have any special talents? If I do, I don't think I've discovered it yet!

16. Where were you born? Bath (in England...not the actual bath!)

17. What are your hobbies? So many, but main ones include baking cakes, spending time with my goddaughter and my best friend, painting my nails and watching box sets, and going on adventures with my sister!

How cute?

 

18. Do you have any pets? No, but I REALLY want a chocolate Labrador... *hint hint*

19. Favourite movie? Orphan, Dirty Dancing and The Inbetweeners movie

20. Do you have any siblings? Yes, my sister, she's 3 years younger than me, but she is one of my best friends!

21. What do you want to be when you grow up? Happy, I think it won't matter where I live, or what I'm doing, I just want to be happy!

How to bake: Appelgebak

Yesterday, I baked a traditional dutch apple pie, better known as 'Appelgebak', here I'll show you step by step how to make the perfect appelgebak.

For the crust:

 

300g Self Raising Flour
200g Butter
Pinch of Salt

160g Caster Sugar

1 Egg (whisked)

 

For the filling:

1kg Apples

50g Caster Sugar

2 TBSP Cinnamon

75g Raisins or Sultanas

2 TBSP Breadcrumbs

 

1) Preheat the oven 180c Electric and 165c Fan assisted.

2)  Combine the flour, butter, sugar, the salt and half the egg, I find it easier to use a mixer, but this can be done by hand.

3) Once combined it should resemble pastry rather than cake batter. If too dry, add some more of the egg.

4) In a separate bowl, mix together all the ingredients for the filling EXCEPT the breadcrumbs.

5) In a 23cm spring form cake tin, spread the crust mixture evenly across the base and up the sides, leaving some for the top. Sprinkle the breadcrumbs over the bottom.


6) Add the apples, then spread the remainder of the crust to the top.


7)  Bake for 60-75 mins, and dust with icing sugar once cooled.