INGREDIENTS
- Makes a 24 to 26 cm cake.
- – Butter 50 g.
- – Brown sugar 100 g.
- – Pineapple slices in syrup roughly 8 models (don’t discard the syrup).
- – Butter 240 g.
- – Sugar 230 g.
- – Giant eggs 4 models.
- – Refined lemon zest 1 unit.
- – Harina leudante 280 g.
- – Almond flour 80 g.
- – Milk 5 tbsp.
- To brighten:
- – Canned Pineapple Syrup.
- – Toasted and coarsely chopped almonds.
- – Freshly grated delicate lemon.
Canned pineapple upside-down cake right here we depart you the whole recipe so that you can attempt to take pleasure in at house.
PROCEDURE:
1. Preheat the oven to 180ºC.
2. Butter a detachable cake pan and place a base of butter paper.
3. Brush the bottom and the partitions evenly with butter once more and sprinkle with brown sugar.
4. Prepare the pineapple slices masking the whole backside and half slices masking the joints, masking the whole backside.
5. Beat the comfortable butter with the sugar and create a cream.
6. Add the eggs and taste with the delicate lemon zest (or yellow lemon, or why not vanilla essence).
7. Add the self-rising flour with the almond flour, alternating with the milk and blend.
8. The dough needs to be considerably unfastened, if vital add a bit of extra milk.
9. Pour the dough over the pineapple slices and canopy rigorously, masking all of the fruit.
10. Bake for roughly 25 to half-hour. The floor ought to brown nicely and the cake ought to separate barely from the sting of the mould.
11. Take away from the mould and let it cool for 2 minutes.
12. Rigorously unmold, and switch over onto the presentation plate.
13. Rigorously take away the parchment paper. Carry the fruit syrup to a boil till it thickens and brush the floor of the fruit. Sprinkle the aspect of the cake with chopped almonds and lemon zest.
14. Serve heat.
