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
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
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
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.
Recipe, Sweet by Levi Roots
Click here to go to the original article on Red Online
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