Autumn Treat - Pineapple Upside-Down Cake

Treat the entire family with this easy recipe for pineapple upside-down cake that the kids can also make.

20/04/2020

SA Life

We are well into Autumn and more than halfway through the lockdown, but tempers are short and kids are bored. Get the family together to make this easy pineapple upside-down cake and sample the delicious flavour combination of pineapple and ginger. Fresh pineapples are in season at this moment, but you can always substitute with tinned pineapples for a delicious family treat. 

This recipe serves 4

 

YOU WILL NEED:

- For the cake mix

1 large egg

¼ cup virgin olive oil

¼ cup honey

1⁄3 cup natural yoghurt, plus extra for serving

¼ cup desiccated coconut

¾ cup self-raising flour

½ teaspoon ground ginger

 

- For the pineapple syrup

Fresh pineapple, one quarter cut into 5mm thick slices

¼ cup honey

1 cup water

Thumb-sized piece of ginger, thickly sliced

 

This upside-down cake brings together the delicious flavour combination of pineapple and ginger

 

HERE'S HOW:

1. Preheat the oven to 180° and spray 4 ramekins or cups with spray 'n cook.

2. Begin the pineapple syrup by placing the pineapple slices and other ingredients for the syrup in a small pan. Heat on high and boil for 4 to 5 minutes until the pineapple slices are tender. Carefully remove the pineapple slices and set aside to cool slightly.

3. Place the syrup back on the heat and boil until slightly thickened. Remove the ginger slices and put aside if you wish to use this for garnish.

4. For the cake, mix egg, oil, honey and 1⁄3 cup yoghurt in a large bowl and whisk well before folding in coconut, flour and ground ginger.

5. Place a pineapple slice in the bottom of each ramekin and cover with syrup. Place the cake batter in each of the ramekins. Bake for 14-15 minutes or until golden brown.

Finish by pouring the over the remaining syrup and dressing with a dollop of yoghurt.