Far too many weeks have passed since I dusted off an old dessert, so last week I thought I’d give one a bash. The Pineapple Upside-Down Cake has seen more comebacks than Cher. I remember begging my mum to try making us one went it swooped back into fashion in the 90s. It was a disaster… probably Anthea Turner’s fault.
I can’t tell if the Pineapple Upside-Down Cake is making an actual comeback, there seem to be a lot of them plastered across Pinterest but I might be missing some implied irony. Anyway, there’s a recipe in Nigella Express and I wanted dessert.
To make Nigella’s Pineapple Upside-Down Cake you will need: a 24cm tatin tin/23cm solid cake tin, 6 slices pineapple plus 3 tbs of the juice from the tin, 11 glace cherries, 100g flour, 1 tsp baking powder, quarter tsp bicarb, 100g soft butter (plus extra for greasing), 100g caster sugar (plus extra for the tin) and 2 eggs.
Firstly, turn the oven on to 200c/gas 6 (alter if you have a fan oven), butter the base of your tatin pan – I would recommend buttering the sides too – then sprinkle 2 tablespoons of sugar over the the butter and arrange the pineapple rings and cherries on the bottom.
My tin is slightly smaller than the recipe recommends, but it’s the same one I do my tatins in. In the old days, this was exotic.
Nigella recommends doing the next step in a food processor, but I did it by hand because I had a headache. Put all the cake ingredients (butter, flour, eggs, bicarb, baking powder and sugar) into a bowl and mix them together until the batter is smooth. Then add 3 tablespoons of pineapple juice from the tin and stir some more.
Pour the mix over the pineapples and spread it out gently to cover all the fruit in the bottom. Bake for 30 minutes.
Run a spatula around the edge of the tin, put a plate over the top and flip it over without burning yourself on the red-hot cast iron skillet or on any escaping molten pineapple juice, and you should have yourself a Pineapple Upside-Down Cake… mine looked like this:
I don’t remember it being such a heavy cake, maybe I’ll use less pineapple juice next time to see if it lightens the sponge a bit.
We just ate it on its own, but I’m guessing in the old days people ate it with a tin of carnation, or a slice of span or something. Definitely one to make again!
Nigella Express, by Nigella Lawson (Chatto & Windus 2007 ISBN 9780701181840)