Pineapple upside-down cake, spiced rum caramel, and Devonshire clotted cream
Item 1 of 1
- medium
- 6
- 60 minutes
Marcus Wareing's pineapple upside-down cake recipe gives this tried and tested British classic a wintry twist by adding spiced rum caramel and clotted cream to compliment the fresh pineapple. For an extra flourish, serve this pineapple upside-down cake on a plate with cinnamon sticks and star anise.
First published in 2015
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Ingredients
Metric
Imperial
Pineapple upside-down cake
- 1 fresh pineapple, cut into 2.5cm thick rings
- 2 eggs
- 150g of caster sugar
- 80ml of rum
- 1 pinch of salt
- 150g of butter, softened
- 150g of self-raising flour
Spiced rum caramel
- 80ml of rum
- 175g of caster sugar
- 135ml of glucose syrup
- 15g of unsalted butter
- 5g of salt
- 300ml of whipping cream
To plate
- 4 dollops of clotted cream
- 100g of fresh pineapple, finely diced
SAVE RECIPE
Equipment
- 6 small, individual cake moulds
Method
1
Begin this pineapple upside-down cake by making the spiced rum caramel. Bring the whipping cream to the boil and remove from the heat. In a separate pan, saturate the glucose and sugar with a little water and put on a high heat. Cook to a dark caramel
- 300ml of whipping cream
- 135ml of glucose syrup
- 175g of caster sugar
2
Add the hot cream and keep simmering the caramel until fully emulsified and thick. Take it off the heat and whisk in the butter, salt and rum. Set aside
- 15g of unsalted butter
- 5g of salt
- 80ml of rum
4
Pour enough caramel into the cake moulds to cover the base- about 1/2cm thick. Reserve the rest of the caramel. Place a pineapple ring into each mould
5
Preheat the oven to 180˚C/gas mark 4. Cover the pineapple rings with cake mixture so that the moulds are filled and bake in the oven for 25 minutes. When light brown, remove from the oven and place on a wire rack to cool
6
Carefully slide the cakes from their moulds, making sure the pineapple does not pull away from the cake base
7
To plate, place a cake on each plate. Scatter the diced pineapple over the cake and quenelle some clotted cream next to the cake
- 1 dollop of clotted cream
- 100g of fresh pineapple
8
Reheat the rest of the caramel and pour some over over the top of the pineapple upside-down cakes. Serve immediately
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