Pineapple Upside Down Cake

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Recipe's preparation

Making the Cake

In TM bowl combine flour, almond meal and salt speed 4/10 secs and set aside, clean and dry TM bowl

Making the syrup – add 2 cups caster sugar and ½ cup water to TM bowl, heat 100C/speed1/15 mins. The sugar and water will turn a lovely caramel brown colour. Add 60g butter and mix speed 4/10 secs.

Pour mixture into 20cm non-stick spring form pan (No need to grease or line) Clean and dry TM bowl."Closed lid"

Layer pineapple thins on the caramel in the spring-form pan. This ends up as the top of your cake so be as artistic as you like. Start with one ring in the centre, then cut the rings as needed covering as much of the base of the pan as you can.

In TM bowl beat butter and caster sugar together Speed 5/60 secs. Add butterfly and mix speed 4/60 secs.  While mixing, add eggs one at a time. Remove butterfly.

Add vanilla and half the dry ingredients, followed by half the sour cream and mix speed 4/30 secs. Repeat with the remaining ingredients. 

Gently pour the batter over the pineapple in the cake tine and spread carefully until level.

Please cake in oven for 45 minutes at 160 degrees, or until golden brown on top and a bamboo skewer inserted into the cake comes out clean. 

Allow the cake to rest in the tin for 10 minutes after baking, then turn upside down onto a serving platter. Release the spring an gently open the tin so that the cake drops onto the platter.

Serve with double cream or good quality vanilla ice cream.