Pineapple upside-down cake
3 tbsp firmly packed brown sugar
25g butter, melted
440g can pineapple rings
100g butter, softened
1/2 cup caster sugar
2 eggs
Finely grated zest of 1 lemon
2 tsp coconut essence
1 cup self-raising flour
1. Heat oven to 160°C fan bake. Grease a 20cm ring cake tin. Sprinkle brown sugar over the base of the tin and drizzle with the melted butter.
2. Drain the pineapple, reserving 1/3 cup of the juice. Cut pineapple rings in half and neatly arrange to cover the base of the tin.
3. Place the second measure of butter and the caster sugar in a bowl and beat until pale and creamy. Beat in eggs, one at a time. Stir in lemon zest and coconut essence, then fold in sifted flour alternately with the reserved pineapple juice.
4. Spoon this mixture over the pineapple, then smooth the surface. Bake for 35 to 40 minutes or until an inserted skewer comes out clean. Cool the cake in the tin for 10 minutes before carefully inverting onto a plate to leave the pineapple topping intact.
My son's circumcision agony
The terrified screams of her little boy from behind the closed door of a doctor’s surgery tore through Salma Khan’s* heart. It was supposed to ... More
You need to know
Sign up for our newsletters and get the latest in gossip, beauty and food sent direct to your inbox... Sign up now
Over the Teacups
My young granddaughter was staying with me overnight and in the morning, I went into her room wearing my favourite fluffy pink housecoat. “Grandma,” she said, “you look just like Madame Butterfly!” Surprised, I said, “How do you know about Madame Butterfly?” She replied, “It’s the name of our school pig.” As you can imagine, I was a little despondent about this.
W Rhodes, by email
... More
