Caramelized Pineapple Upside Down Cake
|Flour||1 1⁄2 Cup (24 tbs)|
|Canned pineapple slices||6|
|Butter||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Sugar||3 Tablespoon (For Caramelization)|
|Sour curd||2 Tablespoon|
Sieve flour and baking powder together Grease a round tin.
Place one pineapple ring in the centre and halved rings on the sides.
Put almonds in the centre of the pineapple rings.
Heat 3 tbsp.
Sugar and 1 tbsp water in a small pan till it burns to a dark brown colour.
Pour this immediately over the pineapple rings.
Beat butter, curd and sugar together in a large mixing bowl.
Break eggs into it, beat well and add flour to it.
Beat for 10 to 15 minutes till light in texture.
Pour the batter over decorated tin.
Bake in a preheated oven at 160°C for 35-40 minutes Put a needle or knife in the centre of the cake.
If it comes out clean, the cake is ready.
Loose the sides of the cake with the help of a knife and turn on to a serving dish immediatly.
Cool and serve.