UPSIDE-DOWN CAKE

Serves:  


INGREDIENTS :

calc ¼ cup of margarine, cut into small pieces, plus extra for greasing
calc15 oz of canned, unsweetened pineapple pieces, drained and juice reserved
calc4 tsp of cornstarch
calc ¼ cup of soft brown sugar
calc ½ cup of water
calc1 lemon rind
calc ¼ cup of UNICO Sunflower Oil
calc 1/3 cup of soft brown sugar
calc 2/3 cup of water
calc1 ¼ cup of all-purpose flour
calc2 tsp of baking powder
calc1 tsp of ground cinnamon
calc info

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PREPARATION:

Grease a deep 7-inch cake pan. Mix the reserved juice from the pineapple with the cornstarch until it forms a smooth paste. Put the paste in a saucepan with the sugar,margarine, and water and stir over a low heat until the sugar has dissolved. Bring to a boil, and simmer for 2-3 minutes until thick, then set aside to cool slightly.

To make the sponge, place the oil, sugar and water in a saucepan. Heat gently until the sugar has dissolved; do not allow it to boil. Remove from the heat, and leave to cool.

Sift the flour, baking powder, and ground cinnamon into a mixing bowl. Pour over the cooled sugar syrup and beat well to form a batter. Place the pineapple pieces and lemon rind on the base of the prepared pan and pour over 4 tbsp of pineapple syrup. Spoon the sponge batter on top.

Bake in a preheated oven (350°F) for 35-40 minutes, until set and a fine metal skewer inserted into the centre comes out clean. Invert on to a plate, leave to stand for 5 minutes, then remove the pan. Serve with the remaining syrup.

COOK'S TIP: This recipe shows how a classic favorite can be adapted for vegans by using vegetarian margarine and oil instead of butter and eggs.

PREPRATION TIME: 1 hour, 5 minutes


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