Upside Down Cake
Ingredient
| Butter, unsalted (1) | 125 | g |
| Hale’s Blue Boy Concentrated Pineapple Flavored Syrup | 250 | g |
| Red Maraschino Cherry in Syrup | 7 | pcs |
| Pineapple Slices in Syrup | 1 | can |
| Round cake mould, 10” diameter | 1 | pcs |
| (Greased with shortening, lined with greaseproof paper and greased) | ||
| Ingredients (for cake) | ||
| All Purpose Flour | 170 | g |
| Cake Flour | 40 | g |
| Ground Almond | 40 | g |
| Butter, unsalted (2) | 200 | g |
| Sugar | 300 | g |
| Eggs, whole | 4 | pcs |
| Sour Cream | 200 | g |
| Vanilla Oil | ¾ | tsp |
| Baking Powder | ¾ | tsp |
| Salt | ½ | tsp |
Method
1.Add Hale’s Blue Boy Concentrated Pineapple Flavored Syrup and unsalted butter (1) in saucepan. Heat up and make caramel. Do not stir. Set aside to cool down.2.Pour caramel in the mould. Arrange sliced pineapple and red cherries nicely.
3.Mix all purpose flour, cake flour, ground almond, baking powder and salt together. Set aside.
4.Beat unsalted butter and sugar together till light and fluffy. Add egg one at a time. Mix till combined. Add dry ingredients, vanilla oil and sour cream respectively. Mix till well combined. Pour the batter in the mould.
5.Bake at 325 degree Fahrenheit for about 1 hour or till baked. Leave to warm in the pan for approximately 10 minutes.
6.Turn the mould upside down till completely cool. Serve.
Remark:Ratio of concentrated syrup and other ingredients can be adjusted according to consumers'
Source : Food News & Life, Mae Ban Magazine
Product details
Previous