Pineapple Upside Down
Top Rated Recipe
Key Details:
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prep time: 45 minutes
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Cook time: 30 minutes
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Difficulty Level: Moderate
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Course: Dessert
Cuisine: Gujarati
Key Ingredients:
Pineapple
Pineapple essence
Castor sugar
Butter
Eggs
Refined flour
Baking powder
Brown sugar
About Pineapple Upside Down
Table of Contents
This cake looks so
lovely and delicious too that it will be polished off before you blink your eye
- Canned pineapple 7 to 9 slices
- Pineapple, chopped ½ cup
- Pineapple essence ½ tsp
- Castor sugar 2 cups
Step 1. Preheat oven to 180º C.
Step 2. To make batter, take castor sugar and 2 cups butter in a mixing bowl and beat together with an electric beater. Now add eggs, one by one and continue to beat. Add pineapple essence, refined flour and baking powder and beat again.
Read MoreIngredients
- Canned pineapple 7 to 9 slices
- Pineapple, chopped ½ cup
- Pineapple essence ½ tsp
- Castor sugar 2 cups
- Butter 2½ cups
- Eggs 5
- Refined flour 2 cups
- Baking powder 2 tsps
- Brown sugar ½ cup
- Cherries to decorate
How to Make Pineapple Upside Down (Stepwise Photos)
Method
- Preheat oven to 180º C.
- To make batter, take castor sugar and 2 cups butter in a mixing bowl and beat together with an electric beater. Now add eggs, one by one and continue to beat. Add pineapple essence, refined flour and baking powder and beat again.
- Take ½ cup butter and brown sugar in a separate bowl and beat together. Spread this mixture in a cake tin and arrange the pineapple slices over it.
- Add pineapple pieces to the batter and mix well. Pour this batter into the tin over the pineapple slices. Keep the tin in the preheated oven and bake for 30 minutes.
- Bring the tin out of the oven and let it cool. Demould it onto serving platter upside down.
- Decorate with cherries, slice into wedges and serve.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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