Pineapple and chilli upside-down cake

You will need
For the topping:
85g butter, softened, plus extra for greasing
85g soft brown sugar
435g tin pineapple rings
7 small pieces of chilli

For the cake:
175g butter, softened
175g caster sugar
4 large free-range eggs
175g self-raising flour
50g ground almonds
1½ tsp baking powder
2 tsp vanilla extract
4 tbsp juice from pineapple tin
Cream or ice cream, to serve

Method
1. Preheat the oven to 180ºC/gas mark 4. To make the topping, cream the butter and sugar together and use the mixture to cover the base of a 25 centimetre diameter loose-bottomed cake tin. Grease the sides of the tin and arrange the pineapple rings on top of the butter and sugar mixture. Place a piece of chilli, skin-side up, into the centre of each
pineapple ring.

2. To make the cake, beat the butter and sugar together, using an electric mixer or by hand, until pale and fluffy. In a separate bow mix together the flour, baking powder and ground
almonds.

3. Add the eggs to the creamed butter and sugar mixture one at a time, alternating with the dry ingredients, and beat with the mixer on a low setting or stir gently by hand after each addition. Stir in the vanilla extract and add the pineapple juice, if necessary, to achieve a dropping consistency.

4. Spoon the cake mixture over the pineapple slices and spread out evenly using a palette knife. Bake in the oven for 40 to 45 minutes, or until brown on top and a skewer inserted into the centre comes out clean.

5. Leave to cool in the tin for five minutes, then carefully turn upside down on to a serving plate. Remove the tin to reveal the pineapple. Serve with cream or ice cream.

Recipe, Sweet by Levi Roots

Click here to go to the original article on Red Online
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