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Pineapple & ginger upside-down cake
Pineapple & ginger upside-down cake
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Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Upgrade a classic dish with the complex, sweet and tart flavors of pineapple.
Ingredients:
  • 200g unsalted butter, softened
  • 150g brown sugar
  • Finely grated zest of 1 lime
  • 1/2 pineapple, quartered, cored, cut into 1.5cm-thick slices
  • 125g crystallised ginger, finely chopped
  • 225g plain flour
  • 8.00 gm baking powder
  • 5.00 gm ground ginger
  • 220g caster sugar
  • 1 vanilla pod, split, seeds scraped
  • 2 eggs, separated
  • 125ml milk
  • 0.63 gm cream of tartar
  • Thickened cream, to serve
Instructions:
  • Preheat the oven to 180°C while preparing a 23cm round springform cake pan by greasing and lining the sides.
  • In a small saucepan over medium heat, melt 80g of butter with brown sugar until sugar dissolves. Let it cook without stirring for 3-4 minutes until it turns into a dark caramel. Mix in lime zest, then pour into the cake pan. Arrange pineapple slices and crystallised ginger evenly on top. Let it sit while you prepare the cake batter.
  • In a bowl, combine flour, baking powder, ground ginger, and 1/4 teaspoon salt, sifting them together. Use an electric mixer to beat caster sugar and the remaining 120g butter until light and fluffy. Scrape the sides of the bowl, mix in the vanilla seeds, then add the egg yolks one at a time, beating well after each addition.
  • Add the flour mixture and milk into the egg yolk mixture in alternating batches, beating until a smooth batter forms.
  • In another clean, dry bowl, beat the eggwhites with cream of tartar until soft peaks form. Fold 2 tablespoons of eggwhites into the cake batter. Gently fold in the remaining eggwhites in batches using a large metal spoon to retain air. Pour batter into the cake pan and bake for 1 hour or until a skewer inserted in the center comes out clean. If browning too quickly, cover with foil.
  • After baking, let the cake sit on a wire rack for 15 minutes to cool slightly. Gently loosen the edges with a knife, then flip the cake onto your serving plate. Enjoy warm or at room temperature with softly whipped thickened cream.

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