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Main Ingredients | Pineapple, Refined Flour |
Cuisine | American |
Course | Desserts |
Prep Time | 11-15 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Pineapple Upside Down Cake
- 8 slices Pineapple drained
- Refined Flour
- 50 grams Butter softened
- 1 cup Demerara sugar
- 1 cup Cake- Refined flour (maida)
- 1 teaspoon Baking powder
- 3 Eggs separated
- 100 grams Butter softened
- 1 teaspoon Vanilla essence
- 1 cup Powdered sugar sifted
- 1/2 cup Milk
Method
- Preheat the oven to 190ºC/375ºF/Gas Mark 5. Grease and line a nine-inch round cake tin. Mix soft butter and demerara sugar and spread it in at the bottom of the cake tin. Arrange a layer of pineapple slices over the butter sugar mixture.
- For the cake batter, sift together the flour and baking powder. Beat the egg yolks in a small bowl; mix in the butter and vanilla essence. Whisk the egg whites until stiff but not dry.
- Fold in the sifted sugar, one tablespoon at a time. Fold the egg yolk mixture into the egg whites, then fold in the sifted flour, one fourth cup at a time.
- Pour the batter over the pineapple slices and bake in the tin and bake for about half an hour. Allow to cool a little before removing from the tin.
- Turn the cake upside- down, onto a serving dish with the glazed pineapple slices on top.
Nutrition Info
Calories | 3458 |
Carbohydrates | 492.5 |
Protein | 39.4 |
Fat | 147.4 |
Other Fiber | Iron- 26.1mg |
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