This retro pineapple upside-down cake is an interesting focal point for afternoon tea and brings back many childhood memories. Another of my favorite Mary Berry recipes is a step-by-step guide for baking "pineapple upside-down cakes"-simple and delicious.

Raw material

Ø For the toppings 50g softened butter

Ø 50g light soft brown sugar

Ø 7 syrup pineapple rings, drain and reserve the syrup

Ø 7 ice cherries

For the cake

Ø 100g softened butter

Ø 100g golden caster sugar

Ø 100 g self-rising flour

Ø 1 teaspoon baking powder

Ø 1 teaspoon vanilla extract

Ø 2 eggs

Method

Step 1: Heat the oven to 180C/160C fan/gas 4.

Step 2: As a topping, beat 50 grams of softened butter and 50 grams of light brown sugar until it is creamy. Spread on the bottom and a quarter of the sides of the 20 cm round cake tin. Place 7 pineapple rings on top (reserve the syrup for later), then place 7 ice cherries in the center of the ring.

Step 3: Put 100 grams of softened butter, 100 grams of golden caster sugar, 100 grams of self-raising flour, 1 teaspoon of baking powder, 1 teaspoon of vanilla extract, 2 eggs, and 2 tablespoons of reserved pineapple syrup in a bowl. Use an electric whisk to beat until a soft consistency.

Step 4: Pour the spoon into the tin can on top of the pineapple and smooth it to make it level. Bake for 35 minutes. Let stand for 5 minutes, then place on a plate. Serve hot with a scoop of ice cream.

Pineapple Upside-Down Cake Recipe (2)

Cake ingredients:

Ø 100g butter (softened)

Ø 70g caster sugar

Ø 100g SR flour

Ø 1 teaspoon baking powder

Ø 1 teaspoon vanilla extract

Ø 2 eggs

For the top:

Ø 50g butter (softened)

Ø 50g light brown sugar

Ø Tin pineapple ring syrup (or fresh pineapple)

Ø Ice cherries (or fresh)

Method:

1.Preheat the oven to 180° gas 4 and start with the toppings: Drain the pineapple and save the syrup.

2.Stir the butter and sugar until creamy and spread evenly on the bottom of the cake tin.

3.Put the pineapple ring on top and add the cherries.

Set aside while preparing the cake batter Put the butter and sugar in a bowl and stir until just combined, then add the remaining ingredients and 2 to 3 tablespoons of pineapple syrup and stir until soft.

4.Spoon the mixture on the pineapple to make sure it is delicious and even, then bake for 35-40 minutes according to the size of the cake tin.

Tip: If you use a loose bottom tin can, place a baking tray under the cake rack to catch any scattered drips. Check whether the batter is cooked by sliding a sharp knife or cocktail stick into the side of the cake. If it comes out clean, it means it is cooked, but if it is wet, let it sit for another 5 minutes. Rest for 5 minutes, then serve.

Pineapple Upside-Down Cake Recipe (3)

Since the end of "Lost", I haven't followed TV series closely. I sometimes feel a little left out because I really don't watch TV much.

My new colleagues always talk about their favorite shows, so I started to watch more TV.

You know, so I don't feel left out! The one I recently tried to enter is made by Chelsea. Mainly because I met Jamie Laing, I think you know this is a mix of reality show and sitcom.

I'm not sure how long I will continue to watch; they are just chatting. That American makes me very uncomfortable. do not know why? Do other people who watch it have the same idea? Or did I just miss something from the previous season?

In addition to talking about TV shows, I sometimes lead the topic to cake. This is one of the times my colleague exclaimed her love for pineapple upside-down cake. On Monday night (while watching Chelsea make) I made my first pineapple upside-down cake and worked with me on Tuesday morning.

I am a little worried about the result. I always worry about this when I make a cake for the first time, every time it is unnecessary. Everyone likes it, even those who don’t like cakes or pineapples say it’s very good! Most importantly, the lady who requested it absolutely loved it! So, I would say it was a success!

I found some different recipes to try, but in the end I decided to adapt the Nigella recipe from Nigella Express.

Pineapple Upside Down Cake

Square butter 2 tablespoons sugar 6-7 canned pineapple slices 3 tablespoons pineapple juice cocktail cherries 100 grams flour 1 teaspoon baking powder ¼ teaspoon soda 100 grams unsalted butter, softened 100 grams golden caster sugar 2 medium eggs, 3 tablespoons pineapple juice at room temperature.

Heat the oven to 200 degrees Celsius. A piece of butter is spread thickly on the bottom of the cake tin. It cannot be a loose bottom or spring tin. The juice will flow everywhere. Sprinkle 2 tablespoons of sugar evenly on the bottom. Then place the pineapple slices on the bottom and shake their juice as much as possible. Then place the cherries in the open area between the circle and the pineapple circle. Then subtract the pineapple juice from the remaining ingredients and put it in the bowl of a stand mixer or food processor, or just a large bowl. Stir well, then add pineapple juice.

Gently scoop the batter over the pineapple slices and cherries, it will cover them, so spread it out carefully. Bake in the oven for 30 minutes. After getting out of the oven, put a butter knife around the cake, then put a plate or plate on the can, and turn it over! Just like that pineapple upside-down cake!

Note: Nigella's recipe can also be found on her official website.