Pineapple Upside Down Cake

I bought canned pineapples this weekend and while wondering what the heck to do with them, I remembered seeing a link for Pineapple Upside Down Cake at Nigella Lawson's fan page. She's so awesome and so pretty too.

So, I made this when I was bone tired to have some warm cake love but then I got sick. Turns out, sore throat and pineapples don't really go together. The unloved cake is now sitting in the fridge, waiting for me to get well.

You can follow Nigella's original recipe if you are patient but the ingredient measures were too difficult for my non analytical brain to comprehend. So I just followed my gut feeling and got it right! Yay.



You need:

1 cup all purpose flour
1 tbsp baking powder
1/2 cup brown or regular sugar
1/3 cup butter
1 large egg
1/2 tsp salt

4 pineapple slices

6 teaspoons pineapple syrup from the can

a little milk

Butter your baking dish and sprinkle some powdered sugar to coat it. Line up the pineapple slices. I used 4 because I made the cake for two people. You can use as many as you want! Just make sure there is only one layer of pineapples.

Add in the dry ingredients, butter, pineapple syrup and egg in a food processor and whip it. In my case, the mixture was too dry so I added a little milk. Pour it over the pineapples so that it just about covers them. We don't want a thick cake here.

Bake on 200C for 15 minutes. You can microwave it for 5 minutes if you don't want a brown cake. Enjoy!