Pineapple upside down cake
INGREDIENTS :
Yellow unsalted butter 200 gms
Icing sugar 150 gms
Eggs 6
Flour 250 gms
Baking powder 1/2 tsp
Pineapple essence 1 tsp
Vanilla essence 1 tsp
Brown sugar 150 gms
Canned pineapple 5 slices
PROCEDURE :
- Take a round cake tin and grease with soft butter and put brown sugar in the bottom.
- Lay thin pineapple slices over the brown sugar.
- Cream butter and sugar together until the butter becomes fluffy and turns offwhite in colour and the sugar is completely is completely dissolved.
- Add eggs one by one by whisking continuously.
- Add the essence and fold in the flour, gently at one go along with the baking powder.
- Pour the cake mixture over the pineapple slices and tap the mould on the worktable on the work table to settle the mixture.
- Bake at 230 deg centigrade for 35 minutes.
- When baked remove from the oven and cool it.
- De mould when it is warm.
- Serve with vanilla ice-cream.
