Bye Bye 1970s! Contemporary Pineapple Upside Down Dome Cake with Candied Strawberries & Raspberries
Say goodbye to the rather sad looking 1970s grandmothers favourite, this updated version of the ole classic really does have a foodie contemporary vibe whilst sticking to the traditional recipe, appearances are everything. I have never liked glacée cherries at the best of times, but love the red contrast of fruit on this cake, so we've got real actual fruit thats not from a plastic tub. Plus, I am a big fan of dome shaped cakes, it works oh so well for this recipe making it look more impressive than a Sunday slice.
150g golden caster sugar
820g tin sliced pineapple
150g (5 oz) self-raising flour
1 teaspoon baking powder
1/4 teaspoon salt
200g (7 oz) caster sugar
1 tablespoon butter, melted
1 teaspoon almond extract
2 tablespoons of caster sugar
2 ltr Pyrex bow or dome cake tin
Preheat the oven to 190 C
Drain and pat dry the pineapple with kitchen roll to take the out some of the moisture.
In a pan melt 75g butter over very low heat. Add the golden caster sugar and melt into butter, until an utterly delicious caramel. ( Don't eat it all at this point). Using a pastry brush, paint the inside of the Pyrex bowl with caramel, then lay the pineapple on top, starting with a circle a the bottom then working your way around. Set aside.
Sieve together flour, baking powder and salt in a bowl.
Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add caster sugar gradually, beating well after each addition. Beat until stiff peaks form.
In a small bowl, beat egg yolks at high speed until very thick and yellow. With a spatula, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter and almond extract. Spread batter evenly over pineapple in frying pan.
Bake for 50 mins-1 hour or until skewer comes out clean. Loosen the edges of the cake with a knife. Cool the cake for 10 minutes in the bowl before turning it out onto a serving plate.
To make the candied fruit, melt two tablespoons of caster sugar in a heavy based pan until melted. Place in the strawberries either halved or whole and cover them with the sugar syrup using a spoon. Spoon them onto the top of the cake, then place the raspberries in and amongst them, finally spoon the remaining sugar over the raspberries and the strawberries allowing to drizzle down the cake.
Serve with warm custard or ice cream.