Pineapple Upside Down Cake

I know, I know. A nice glacé cherry would really cheer this cake up - but I say - wouldn't that be a bit Eighties? A bit cliché? Actually, it's just because I don't like glacé cherries, which is a damn shame - they always seem so cute and filled with all the very best E-numbers!

This recipe for Pineapple Upside Down is really one of my favourites. It's very easy, very quick and quite forgiving. I believe the proper ones can take a good hour or two to cook - so this might not have the perfect sponge - but actually, you're only eating this cake for 2 reasons, the pineapple and the sugar crust and don't pretend otherwise! I use a bigger tin than the one from the official recipe, because then I can use the whole tin of pineapples, but you do get quite a scant sponge. I doubled the sponge for these pictures, but I don't think it tasted as nice. Serve with some whipping cream with a bit of the pineapple syrup stirred in. Then invite me round please!

For the Topping:

50g softened butter

50g light soft brown sugar

7 pineapple rings, tinned in syrup

Glacé cherries (optional!)

Instructions:

In a large bowl, use a spoon, or hand held whisk to mix the butter and sugar together till creamy. Spread out onto the bottom of a 20cm+ cake tin, smearing a little bit up the sides too. Drain the pineapple rings, keeping the syrup, and arrange into the tin, along with your cherries. 

For the Sponge:

100g softened butter

100g golden caster sugar

100g self-raising flour

1 tsp baking powder

1 tsp vanilla extract

2 large eggs

 2 tbsp pineapple syrup

Instructions:

So simple - put all the ingredients in a bowl and whisk them all together!

 Spread out over your pineapple layer, put into an oven heated to 180°C for 30-35 minutes. Leave for a few minutes before you cross your fingers and flip upside-down! A great cake tin really helps with this. I use a spring form cake tin which makes this very simple.

Enjoy! If you do get any left over, it tastes just as lovely the next day with a cuppa.

Hint: I've been known to prepare the pineapple layer, and make the cake batter, a couple of hours before dinner. Then as I serve up our main course, I fix the two pudding layers together and slip into the oven. 

Quick Roasted New Potatoes

Just a quick post for today about a handy side dish of Roasted New Potatoes. Now normally these can take about 40 minutes to roast, or might involve some par boiling, but I've happened on a way to get it done faster and to fit in alongside your dinner. I hate it when it take longer to cook the potatoes than whatever it is I want to eat with them!

First - have a handy route inside your store cupboard/fridge. Have some oil? Good! Now, what do you like to have your new potatoes with? A bit of garlic? Lemon? Herbs? Bacon? (Again with the bacon I know... I'm obsessed.) Use whatever you have or like.

Add 500g new potatoes to a microwavable bowl with a lid. Add a couple of tablespoons of cold water.

On a high heat cook them for around 5 minutes till they go soft. Then add them to a baking tray of olive oil, and whatever additions you fancy.  I've used some chopped garlic and rosemary here - but you could easily try some lemon zest, or something a bit spicier. 

Add your potatoes and give it a good shake to mix it all up and coat well.

Cook for around  10-15 minutes in a hot oven (maybe 180C - whatever suits) till they go crispy.

Enjoy! Will put on a much more exciting (and deliciously simple) Pineapple Upside Down cake tomorrow.