Indian pineapple upside down cake served with lightly whipped cream

Indian Pineapple Upside Down Cake Recipe

Name: Indian Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Cuisine: Indian
Ingredients: 20 grams butter; 1 pod cardamom; 190 grams caster sugar; 150 ml double cream; 4 whole egg; 150 grams ground almonds; 10 grams icing sugar; 1 whole orange; 1 whole pineapple; 4 whole star anise; 120 ml water

45 Minutes

Serves: 6

The perfect Indian dessert, a delicious pineapple cake with an almond sponge topped with fresh pineapple, cooked in a cardamom and anise caramel in the style of an upside down cake, served with lightly whipped cream.

Recipe Ingreds

Cake

1 pod cardamom
4 whole egg
150 grams ground almonds
1 whole orange
100 grams caster sugar
10 grams icing sugar

Sauce

20 grams butter
1 whole pineapple
4 whole star anise
90 grams caster sugar
120 ml water

Cream

150 ml double cream

Recipe with pictures Steps

Step 1

peel and cut the pineapple into rings
line the base of the cake tin cut the base 4 cm bigger than the base
cut the rings to fit into the base of the cake tin

Step 2

place the caster sugar in a frying pan allow to melt and caramelise
add the star anise
add the water to the sauce initially it will seize but continue to cook gently and it will release

Step 3

add the pineapple to the frying pan
turn to coat the pineapple
cook for 3 to 4 mins
add a spoon of water if the caramel gets to dark
remove the pineapple add to the cake tin

Step 4

add the butter to the caramel
cook for a minute or two
add the caramel to the cake tin
set a side

Step 5

set the oven to 180C 350F or gas mark 4
zest the orange
remove the seeds from the cardamom
crush the seeds

Step 6

separate the whites and yolks
beat 2/3 of the caster sugar with the egg yolks
add the zest
add the cardamom
fold in the ground almonds

Step 7

whisk the egg whites in the food mixer till they form peaks
add remaining 1/3 of the caster sugar slowly till egg white is glossy
fold half the whisked egg white into the cake mixture to loosen it

Step 8

fold in the remaining half of the whisked egg white
fill the cake tin with the cake mixture
bake for 35 mins
cake is ready when it start to come away from the sides
remove from the oven
Cool

Step 9

add the cream to a bowl
whisk the cream till lightly whipped

Step 10

remove the cake from the tin and serve upside down
place the cake on a serving plate
Dust with icing sugar
serve with the cream

Recipe Utensils

2 bowl
1 cake tin (9 inch/23 cms)
2 chopping board
1 food mixer
1 frying pan
1 grater
2 grease proof paper
2 hand mixer
2 large knife
1 mortar and pestle
1 sieve
2 small bowl

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20 Minutes