replaces the word nice with emptyeapple Upside-Down Cake: A Tropical Treat

Embark on a tropical journey with this pineapple upside-down cake, a classic dessert that beautifully showcases the sweetness of pineapple combined with the charm of maraschino cherries. This cake features a caramelized sugar base infused with honey to enhance flavor and texture, topped with perfectly arranged pineapple slices and cherries. The result is a visually stunning and deliciously moist cake that brings a taste of the tropics to your table.

Why you'll love this

This pineapple upside-down cake is not only visually appealing, but also offers a delicious blend of textures and flavors. The honey in the caramel prevents crystallization, ensuring a smooth, glossy finish that complements the juicy pineapple slices. The use of double cream in the batter gives the cake a rich, tender crumb that melts in your mouth. This cake is a perfect blend of sweet and fruity flavors, making each slice a comforting and indulgent experience.

Perfect opportunity

This cake is perfect for many occasions, from family gatherings to festive celebrations. It is especially suited to summer parties or any event where a light and fruity dessert is desired. Serve it at your next barbecue or potluck and watch it disappear quickly. It also makes a delicious afternoon tea dessert, providing a sweet note to brighten up any day.

Decorating Tips

The natural pineapple and cherry decoration makes for a beautiful presentation without the need for additional embellishments. However, to add an extra touch of elegance, you can sprinkle the top with toasted coconut flakes or a light dusting of icing sugar before serving. For a more festive look, place fresh mint leaves between the pineapple slices just before serving to add a pop of color and fresh aroma.

Ingredients:

• 200 g sugar
• 1 tablespoon of honey
• 1 can of pineapple slices (reserve some syrup)
• 10 maraschino cherries
• 350 g double cream
• 200 g sugar
• 4 tablespoons pineapple syrup
• 4 eggs
• 300g self-raising flour (or all-purpose flour with 1 tsp baking powder)

Method:

1. Preheat your oven to 175°C. In a saucepan over low heat, mix 200 g of sugar with a tablespoon of honey. Let it melt without stirring until it becomes amber. Then stir and quickly spread this caramel in a 22 cm diameter cake tin, covering the bottom and edges.
2. Arrange the pineapple slices in the caramel-covered mold and place a cherry in the center of each slice. Set aside.
3. In a bowl, beat the heavy cream and 200g of sugar until smooth. Add the pineapple syrup and mix well.
4. Add the eggs one by one, beating well after each addition.
5. Gradually incorporate the sifted flour using a hand whisk, mixing gently to avoid deflating the mixture.
6. Pour the batter over the pineapple and cherries in the prepared pan.
7. Bake for 50 minutes or until a toothpick inserted comes out clean.
8. Let the cake cool. replaces the word nice with empty unmold, place the mold in a dish filled with hot water for 4 minutes to soften the caramel, then invert it onto a serving dish.

Enjoy this delicious pineapple upside-down cake for a sweet tropical getaway!