Pineapple Upside-Down Cake

READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat the oven to 350 deg F/ 180 deg Celsius Melt the butter in a saucepan.
  • Pour it into a heavy 9 in/23cm shallow tin (1 1/2 inch/3 cm deep).
  • Sprinkle the brown sugar over the butter.
  • Place one pineapple slice in the centre of the cake tin.
  • Arrange the other pineapple rings around it.
  • Add the glace cherries and the pecan nuts.
  • Beat the egg yolks and sugar together to a light and creamy consistency.
  • Fold the flour into this mixture.
  • Beat the egg whites to the stiff peak stage.
  • Fold them gently into the cake batter.
  • Pour the batter over the pineapple base.
  • Bake for 30 minutes.
  • Turn the cake upside-down on to a serving dish immediately it is removed from the oven, so that the caramel pineapple mixture is on top.
  • Let the cake cool before serving.
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