food
Pineapple Upside-Down Cake with Raspberry Custard
Cake and custard? It's time for a classic retro treat!
food
Pineapple Upside-Down Cake with Raspberry Custard
Cake and custard? It's time for a classic retro treat!
Supplies
Cake
- 200 grams unsalted softened butter
- 125 grams soft brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bean paste
- 2 tins pineapple (in juice, not syrup ideally)
- 140 grams golden caster sugar
- 2 large eggs, plus 1 extra white, beaten
- 1 1/2 teaspoon baking powder
- 200 grams plain flour
- 75 milliliters milk
Custard
- 5 egg yolks
- 65 grams caster sugar
- 230 milliliters double cream
- 1 teaspoon vanilla bean paste
- Punnet of raspberries, blitzed
Steps
Cake
- In a pan, melt 80 grams of the butter and add in the sugar and chopped pineapple. Pour this out into a square cake tin with the sugary mixture on top
- Meanwhile, beat the sugar and remaining butter together with a hand whisk until pale and fluffy. Add in the eggs one by one, followed by the baking powder, flour and milk. Whisk until smooth and fully incorporated.
- Pour the mix on top of the pineapple base and bake in an oven at 160 deg C fan, for about an hour. You may need to cover with parchment paper or tin foil if it starts to colour too quickly
Custard
- Meanwhile, make the custard by whisking the egg yolks with the sugar until pale and fluffy.
- In a separate pan heat up the cream with vanilla paste and bring to the boil. Mix a splash into the egg yolk mix and whisk in before adding in the remainder.
- Transfer back to the pan, and whisk until the mixture is thick enough to coat the back of a spoon and set aside. Blitz the raspberries and mix them with the custard for the classic pink custard.
- Remove the cake from the oven, leave for five minutes to cool and serve with the custard.