Pineapple Upside-down Sponge With Rum And Raisin Ice Cream
Delight your guests with this luscious Pineapple Upside-Down Cake recipe. A showstopping dessert featuring a golden brown sponge cake topped with sweet caramelized pineapple rings. The perfect balance of flavors and textures in every bite. This classic treat is sure to impress at any gathering.
— Constant Cookbook
Ingredients
- 115g/4oz raisins
- 115ml/4fl oz rum
- 400ml/14fl oz full-fat milk
- 8 free-range egg yolks
- 200g/7oz light soft brown sugar
- 400ml/14fl oz double cream
- 175g/6oz golden syrup
- 325g/12oz butter
- 1 x 1.5kg/3lb 4oz medium pineapple
- 275g/10oz caster sugar
- 5 free-range eggs
- 275g/10oz self-raising flour
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4.
- Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet.
- Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin. Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre. Finely chop the remaining pineapple and set aside.
- Beat the sugar and the remaining butter together in a bowl and until light and fluffy.
- Add the eggs, one at a time, beating well between each egg. Fold in the flour. Stir in the chopped pineapple until well combined.
- Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture.
- Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean.
- Remove the cake from the oven and set aside to cool in the tin for 10 minutes. Invert the cake onto a large plate and peel off the greaseproof paper. Serve.
Cook Time
2H
Yield
Serves 6-8
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