Pineapple upsidedown cake

glenwilson

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15 Mar 2012
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Falkirk, United Kingdom
175gm Golden syrup ( you can use less)
225gm pineapple
100gm butter
100gm caster sugar
2 eggs beaten (just lost a round in BF4)
100gm plain flour
Pinch of salt
pinch of cinnamon optional

Preheat over to 160C
Grease and ine a 15cm tin
Put syrup in the base and place pineapple at bottom too
Beat together the butter and sugar until liht and fluffy
Beat in the eggs one at a time and ad a spoon of flour at the same time
Beat the mixture hard and then fold in the remaining flour with the salt.
Mix well without beating and add to the tin

Bake for about 75 minutes

Leave to cool in the tin and then turn it out.
Eat.
 

glenwilson

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We used fresh pineapple but the recipe actually says use tinned. The Mrs used about 20% less of the syrup than the recipe says but you could still taste it. After an hour of cooking it is worth testing with a metal stick to see if it is cooked. In our fan oven it was ready after about 60 minutes so it could be different if it is a gas oven. Definitely worth a try as it is nice on its own and even better with caramel sauce and ice cream!!

Not sure if you get golden syrup or an equivalent in mainland Europe - not something we have looked for but this is what it is.

 
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General_Misery

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15 Mar 2012
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Mmm, looks tasty :giggle:
We have rhubarbs in our garden and the missus made some pie yesterday - heaven with some vanilla ice cream 😋. I must have behaved in recent days...☺
 

glenwilson

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That looks more like our black treacle which is much darker and thicker and is also known as molasses.

Mmmm, rhubarb. We have just started seeing it in the shops but is very expensive. Once we can get to a garden centre again we were going to try growing it. Used to have it ages ago.