Anyway, Nigella's recipe is (once again) terrific. This was so easy - barely 15 minutes of prep, 30 minutes oventime, and you have delicious cake! The red and green cherries double up as a festive Christmas accent.
Here's the recipe which you can find in her Nigella Express book, or on her lovely redesigned website. I used an ordinary 22cm cake tin. As I have no food processor, I simply softened the butter in a saucepot (on low heat) and mixed all the ingredients together. It works fine.
INGREDIENTS
butter for greasing
2 x 15ml tablespoons sugar
6 slices pineapple from a 425g can, plus 3 x 15ml tablespoons of the juice
11 glacé cherries, approx. 75g total weight
100g flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100g soft butter
100g caster sugar
2 eggs
METHOD
1. Preheat the oven to 200°C/gas mark 6. Butter a tarte Tatin tin (24cm wide at the top and 20cm diameter at the bottom) or use a 23cm cake tin (neither loose-bottomed nor springform).
2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
3. Fill each pineapple ring with a glacé cherry, and then dot one in each of the spaces in between.
4. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
5. Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
6. Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft – ha! – move, turn it upside-down.
Serves 8
What a beautiful cake :-)
ReplyDeleteYour oven's put to good use!
I feel so silly. I was expecting a square cake with 9 pineapple rings. Then I realise, you can have it any shape you want.
(my mum makes square ones. lol)
Oh drool~~
ReplyDeleteYou've got the midas touch, all your first times turn out so pretty!
Kman: I guess square is the traditional shape. But round one looks more "flower-like", don't you think? :P I didn't buy any square cake tins, so I guess all my cakes will be round! lol
ReplyDeleteThe Martha Stewart one is square, with four rings, and mango to boot.
Ocha: thanks, I guess it's beginner's luck! :D
The cake looks so pretty with the cherries and pineapples on top. Puts me in the xmas mood already.
ReplyDeleteThat's what I love about Nigella... she makes things simple for us normal people. :)
ReplyDeletebeen meaning to get that nigella book but hmmm, must find time to cook (eventhough it's express)...haha!
ReplyDeletehappy belated birthday to little jolie! ;)
beautiful! I'm not a fan of canned pineapple but this looks fabulous!
ReplyDeleteHey,
ReplyDeleteis it okay to use other canned fruits other than pineapple for this cake?
Thanks!
p/s your cake looks awesome moresome!!!
didally: bake it for xmas!
ReplyDeleteKenny: she does, doesn't she? I like that she's just like one of us, not a formally trained chef, but someone who loves to eat as much as cook.
Nic: thanks! Get the book, it'll get you cooking in no time!
Southernoise: thanks!!
BTA: yes, I would think other fruits would work as well. I was thinking of using sliced peaches too. Will try someday!
Hi how do you mix your ingredient together? just stirred them altogether or use a whipper?
ReplyDeletewow nice! rather unusual for a birthday cake though. haha. happy birthday jolie : )
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThe cake is awesome! The colours in writings are wonderful too. I love anything that has pineapple in it. I want to prepare the same for my son's birthday party.
ReplyDeleteHi - I was wondering if you were interested in
ReplyDeletecollaborating on a televised baking project I am working on? I couldn’t find any contacts to talk with you direct. If you are interested please email me at talya.stone100 AT googlemail DOT com.
Thanks & hope to speak soon,
Talya