Monday, August 1, 2016


Happy birthday to my sister Vicky in Australia.. mini Caramelised Pineapple Upside-Down Cake.

This is also a pineapple upside-down cake, a very popular cake during the 70's. We baked this cake in our Cookery lesson under the Domestic Science Class.  By the way there was also a needlework lesson under the Domestic Science class.   Canned pineapples rings were used then and the center must be decorated with a piece of glazed cherry.  Brown sugar sprinkle at the base of a greased cake tin and then the pineapple rings are placed on top before the cake batter are pour over and bake. 

The "new"  recipe was adapted from JustOneCookbook. 

Fresh pineapple, sugar, water and butter for caramelisation

melt sugar and water and bring to boil till golden brown. Add butter and whisk together

Add the fresh pineapple and let it simmer for 10 minutes. 

Instead of baking a 8" cake, I prefer to use this muffin tin, well greased of course. 

Ingredients for the cake batter: I used brown sugar and reduced it to 173 gm instead of 200gm caster sugar, 2 eggs plus 3 egg yolks, melted butter, self-raising flour and vanilla extract. 

Beat sugar and eggs together (I beat till thick ribbon stage), then add the melted butter and fold in the flour.
Tip the batter over the pineapple and bake till golden brown. Let it cool in the tin for around 10 minutes before removing to rack to cool completely. I drizzled the extra caramel sauce over the cake, making it moist and sweet. 

Walnut Butter Cake.  I used toasted walnuts and toasted pecans together.  

Steamed Paus with sweet turnip and mushroom fillings 

Last but not least, made simple kimchi.... recipe from Flavours magazine.
Cabbage, radish, carrot, leeks and spring onions mixed with a rice paste, garlic, ginger, korean chili powder and fish sauce.    

Let it  ferment at room temperature overnight before packing into small tupperware and keep in fridge. 

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