Ingredients for the Topping :
- 1 medium sized Pineapple ( Peeled, cored and sliced to 1/2 cm thickness )
- Maraschino Cherries
- 100g of grated Jaggery ( can be replaced with brown sugar or muscovado sugar )
- 2 Tbl spoons of butter
Ingredients for the Batter:
- 200g of Sugar.
- 200g of Self Raising Flour. (If using plain flour add 2 Tea Spoon of Baking Powder)
- 200g of Unsalted Butter.
- 3 Large Eggs.
- 1/4 Cup of Pineapple juice
- 1/4 Tea Spoon of Baking Powder.
- 1 Tea Spoons of Vanilla Extract.
Directions (Serves 12):
- Preheat the oven to 350 degrees F (180 degrees C)
- Butter (or spray with a non-stick vegetable spray) a 8 inch round cake pan
Topping:
- Place the butter and jaggery in a saucepan and stir over medium heat until the butter and jaggery has dissolved (this will take around 2 minutes).
- pour this syrup mixture into your prepared cake pan.
- Arrange the fresh pineapple slices in a desired pattern on top of the sugar mixture and place the cherries in the gaps between the pineapple slices ( do as your heart desires. I followed the pattern as seen in the above picture )
Batter :
- In a bowl add the butter and sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and pineapple juice to the mixture and beat for few seconds until they are well incorporated.
- Add the baking powder to the flour and sift around three times.
- Add flour to the prepared mixture in step one in three additions (fold the mixture gently between each addition).
- Transfer the batter to the prepared cake pan and bake it for 40-45 minutes or a toothpick inserted into the center of the cake comes out clean
- Leave on a wire rack to cool for 5 to 10 minutes.
- Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate
Serving suggestions: serve this with vanilla Icecream or whipped cream
This is one of my favorite dessert/cakes and Hope you all try this at your home and enjoy as much as I did.
