Classic Upside Down Pineapple Cake

  • recipe

    Classic Upside down Pineapple Cake


    Homam Ayaso

Dish TypeDessert
Prep Time60
Cook Time0
INGREDIENTS Total items( 11 )
  • recipe Jenan White Eggs 15s Large
    6 pcs
  • recipe Afia Corn Oil
    0.25 cup
  • recipe Foster Clark Baking Powder
    1 tsp
  • recipe SIS Sugar
    0.75 cup
  • recipe Sis Brown Sugar
    1 cup
  • recipe Lurpak Unsalted Spreadable Butter Tub
    300 g
  • recipe Libby's Pineapple Slices
    1 cup
  • recipe Lemon Africa
    1 pcs
  • recipe Al Baker Patent Flour
    1.5 cup
  • recipe Nezo Fine Sea Salt
    0.25 tsp
  • recipe Dr.Oetker Bicarbonate Soda
    0.25 tsp

How to Make

  • Preheat the oven to 170 degrees C
  • In a 12-inch cake pan, melt 300g of butter over very low heat, and add the brown sugar evenly over the pan.
  • Arrange pineapple slices to cover the bottom of the pan.
  • Beat the eggs whites until double the size, then add granulated sugar gradually, beating well after each addition until medium-size peaks form.
  • Remove from the mixture and add lemon and the orange zest.
  • Sift together flour, baking powder, and salt.
  • Fold in the dry ingredients with some juice and cooking oil.
  • Spread batter evenly over pineapple in the cake pan.
  • Bake for 30-40 minutes or until surface springs back when gently pressed with fingertip and a toothpick inserted in the centre comes out clean.
  • Loosen the edges of the cake with a table knife, let it cool for 5 minutes before flipping onto a serving plate.