Pastel de Pina Vuelto (Upside Down Pineapple Cake)
Serves 8
Ingredients
Method
1 Pineapple Rings (Tinned)
3 Eggs
75 g. Sugar (Granulated)
100 g. Self Raising flour
2 tsp. Baking Powder
100 g. Sugar (Soft Light Brown)
40 g. Butter
1 Orange (Fresh)
1 Kiwi (Fresh)
¼ tsp. Salt (Kosher)
10 g. Mint (Fresh)
Preheat the oven to 200ºC / 400ºF
Put the brown sugar to melt in the frying pan with the butter until caramelised and transfer to a round ovenproof dish.
Cut the pineapple rings in half and cover the bottom of the dish.
Place eggs in a bowl add the sugar and beat well until you have a frothy mixture. Add sifted flour, baking powder, salt and add some of the syrup from the pineapple tin.
Pour mixture into the baking dish and bake for 35 minutes.
When finished cooking, allow to cool slightly then turn over onto a plate so the pineapple is facing upwards. Decorate with orange segments, kiwi and mint.