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Post by rach on Jul 1, 2007 15:41:24 GMT -2
Has anyone got a nice recipe for a pineapple cake or pineapple upside down cake please...need one asap thanks
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Post by dkcrooby on Jul 1, 2007 17:19:32 GMT -2
I've never tried making one I'm afraid. Have you looked on the internet?
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Post by rach on Jul 2, 2007 4:34:50 GMT -2
I have but its all USA measures...want one in grams or ounces really
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Post by victoria on Jul 2, 2007 4:44:40 GMT -2
I have recipes for a pineapple upside down cake and also a pineapple and apricot cake if that's any use...never tried any of them, just recipes out of a book, I don't mind typing it out for you if you like
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Post by rach on Jul 2, 2007 7:17:37 GMT -2
That would be fantastic if you dont mind
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Post by victoria on Jul 2, 2007 8:00:53 GMT -2
pineapple upside down cake
makes one 10in round cake
ingredients
115g/4oz/ ½ cup butter 200g/7oz/generous 1 cup dark brown sugar 450g/1lb canned pineapple slices, drained 4 eggs, separated grated rind of 1 lemon pinch of salt 115g/4oz/generous ½ cup caster sugar 75g/3oz/ ¾ cup plain flour 5ml/1 tsp baking powder
Preheat the oven to 180deg C/350deg F/gas mark 4. Melt the butter in a 10in ovenproof cast iron frying pan then reserve 1 tbsp butter. Add the brown sugar to the pan and stir to blend. Place pineapple on top in one layer set aside. Whisk together the egg yolks, reserved butter and lemon rind until well blended. Set aside. Beat the egg whites and salt until stiff. Gradually fold in the caster sugar, then the egg yolk mixture Sift the flour and baking powder together. Carefully fold into the egg mixture in three batches. Pour the mixture over the pineapple. Bake until a skewer inserted into the centre comes out clean, about 30 minutes While still hot invert onto a serving plate. Serve hot or cold.
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Post by victoria on Jul 2, 2007 8:45:03 GMT -2
pineapple and apricot cake
makes one 7in square / 8in round
it does say that this cake does not keep well, but will freeze well wrapped in greaseproof paper and then foil
ingredients
175g/6oz/ ¾ cup unsalted butter 150g/5oz/generous ¾ cup caster sugar 3 eggs beaten few drops vanilla essence 225g/8oz/2 cups plain flour 1.5ml/ ¼ tsp salt 7.5ml/1½ tsp baking powder 225g/8oz/1 ¾ cups ready to eat dried apricots, chopped 115g/4oz/ ½ cup each chopped crystallized ginger and crystallized pineapple grated rind and juice of ½ orange grated rind and juice of ½ lemon a little milk
Preheat oven to 180deg c/ 350deg f/gas mark 4. Double line a 7in square tin or 8in round tin. Cream the butter and sugar together until light and fluffy Gradually beat in the eggs with the vanilla essence, bating well after each addition. Sift in the flour, salt and baking powder, add a little with the last of the egg, then fold in the rest. Gently fold in the apricots, ginger and pineapple and the fruit rinds, then add sufficient fruit juice and milk to give a fairly soft dropping consistency. Spoon into the cake tin and smooth the top with a wet spoon. Bake for 20 minutes, then reduce the oven temperature to 160deg c/ 325deg f/gas mark 3 and bake for a further 1 ½ - 2 hours, or until firm to the touch and a skewer comes out clean. Leave cake to cool completely in the tin. Wrap in fresh paper before storing in an airtight tin.
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Post by rach on Jul 2, 2007 9:56:46 GMT -2
oh wow thankyou............will let you know how I get on
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Post by Nauseen on Jul 2, 2007 12:43:41 GMT -2
Thanks Victoria, and welcome to the cakechat,.Hope you have loads more recipes to share!!
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Post by victoria on Jul 2, 2007 15:16:45 GMT -2
hmmm...the baking bit is the easy bit for me...
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