Pineapple & cherry upside-down sandwich cake

Name: Pineapple & cherry upside-down sandwich cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 250 grams pack butter, melted, plus a knob to grease; 250 grams golden caster sugar, plus 2 tbsp; 1 can pineapple rings; 3 glacé cherries, halved (we used red dyed ones to keep it classic, but the choice is yours); 300 grams plain flour; 1 teaspoon baking powder; 1 teaspoons vanilla extract; 4 larges eggs; 6 Tbsps cherry jam; 250 milliliters double cream; 1 Tbsp caster sugar

The recipe Pineapple & cherry upside-down sandwich cake can be made in approximately 1 hour and 30 minutes. This recipe serves 10. This dessert has 580 calories, 7g of protein, and 32g of fat per serving. A mixture of eggs, golden caster sugar, pineapple rings, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins.

Ingredients you will need

Caster Sugar

Base

Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glac cherries.

Ingredients you will need

Pineapple Rings

Pineapple

Cherries

Juice

Equipment you will use

Mixing Bowl

Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins it should be runny enough to pour over the pineapple to cover.

Ingredients you will need

Pineapple Juice

Baking Powder

Pineapple

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Equipment you will use

Whisk

Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.

Ingredients you will need

Pineapple

Equipment you will use

Wire Rack

Oven

Skewers

Spread the jam over the cooled sponge without the pineapple.

Ingredients you will need

Pineapple

Spread

Jam

Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.

Ingredients you will need

Powdered Sugar

Pineapple

Vanilla

Cream

Sugar

Jam

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

250grams

pack butter, melted, plus a knob to grease 250grams

golden caster sugar, plus 2 tbsp 1can

pineapple rings 3

glacé cherries, halved (we used red dyed ones to keep it classic, but the choice is yours)300grams

plain flour 1teaspoon

baking powder 1teaspoons

vanilla extract 4larges

eggs 6Tbsps

cherry jam 250milliliters

double cream 1Tbsp

caster sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.