Pineapple Upside Down ( Eggless Desserts Recipe)
by Tarla Dalal
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A classic recipe from american cuisine, the pineapple upside down features a delectable combination of honey, butter and pineapple placed at the base of a tin, topped with sponge batter and baked to perfection. Now, you know why it is upside down—the batter goes atop the toppings! the placement and procedure gives it a lovely taste, all the more wonderful if eaten hot. A corer or a knife can be used to core the pineapple slices.
- Combine all the ingredients along with 5 tbsp of water in a bowl and mix gently to make a smooth batter of dropping consistency. Keep aside.
- Grease a 175 mm. (7") diameter cake tin with the butter.
- Spread the honey evenly at the base of the tin.
- Arrange the pineapple slices decoratively on the top of the honey layer and place a glazed cherry in the centre of each cored pineapple ring.
- Pour the batter gently over the pineapple rings and bake in a pre-heated oven at 180ºc (360ºf) for 30 minutes or till the cake leaves the sides of the tin.
- Remove and keep aside to cool.
- Run a knife around the sides and invert the cake carefully on a serving dish.
- Cut into 6 equal wedges and serve immediately.
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