That I can do without, but I am still of the mind that it is perfectly all right to make this with canned pineapple rings. However it would be possible to use salted butter if unsalted is not availalble and we would look for a butter that is "slightly salted" or "demi-sel", as this will have a slightly lower level of salt. And those cherries are a hoot! Great easy recipe, always works perfectly. lolThe Martha Stewart one is square, with four rings, and mango to boot.Ocha: thanks, I guess it's beginner's luck! 75g total weight). Put the butter and sugar in a bowl and beat until the butter and sugar are well combined and the butter has turned much paler in colour. rather unusual for a birthday cake though. Lindsey - I'm glad you liked it and thanks for the nice comments! It will be flagged for our moderators to take action. I appreciate all your comments and feedback. Featured in NIGELLA EXPRESS. Now, if I only had some tipsy cherries to share for National Cherry Month; this month!!! :), been meaning to get that nigella book but hmmm, must find time to cook (eventhough it's express)...haha!happy belated birthday to little jolie! Welcome and thank you so much for visiting! We would suggest trying Nigella's Pineapple Upside Down Cake recipe (from NIGELLA EXPRESS). It uses 100g plain flour plus 1 teaspoon baking powder and 1/4 teaspoon bicarbonate of soda. The pineapple top end looked perfect but the bottom was a very dark crusty looking brown. Now I should make something with cherries, right? Sorry, but I can't stand maraschino cherries! Thank you for taking the time to improve the content on our site. Copyright © 2020 Nigella Lawson, 6 slices canned pineapple in juice (plus 3 tablespoons of the juice), 11 glace cherries (approx. Thanks so much! It uses 100g plain flour plus 1 teaspoon baking powder and 1/4 teaspoon bicarbonate of soda. beautiful! Then I realise, you can have it any shape you want. Here in the USA we use brown sugar on the buttered base. Pretty happy with the result anyway, lovely cake mix :-), Built by Embark. just stirred them altogether or use a whipper? Joie - I am happy you are back. It looks delicious- hard to believe it goes together so quick. Whisk the eggs together then beat the eggs into the butter mixture a little at a time - you may find it helpful to add a spoonful or two of the flour when you are adding the eggs as it can help to prevent the mixture from curdling. (my mum makes square ones. halal, kosher, peanut free, soy free, tree nut free, vegetarian, See More of Our Newest Recipes & Articles, Hard-Cider-Braised Short Ribs with Apple Slaw, Roasted Fresh Ham with a Maple-Spice Glaze, Crunchy Roasted Chickpeas and Veggies with Peanut Sauce, Peanut Butter + Chocolate-Hazelnut Striped Cookie. This was a month that I'd like to see the end of yet we have some fun things planned coming up. It’s a great cake for every occasion, and it’s so easy to … Our answer. Bought a tin of sliced oranges by accident and had no idea what to do with them, so substituted them for the pineapple here, added a bit of orange liqueur to the juice that goes into the cake batter and sprinkled flaked almonds over the oranges when they were in the baking tin. Print me. I made this day today and cooked it at 180 oven (Fan) for 30 mins. wow nice! Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian. Nigella’s Pineapple Upside Down Cake, a classic homemade dessert made from scratch with a few simple ingredients. I am actually cooking my way through Nigella Express. Built by Embark. The cake itself is a fairly regular sponge cake and although it is made in a food processor for speed in this recipe, it can also be made using a more traditional creaming method with an electric hand mixer, a stand mixer or a wooden spoon and a little elbow grease. ~ Food & Travel in Asia, What a beautiful cake :-)Your oven's put to good use!I feel so silly. As the last loaves of bread were coming out of the… See more, About Us Unfortunately you do really need a solid based tin for this cake as the juices from the pinapple mingle with the sugar that is sprinkled on the base of the tin to make a syrup which moistens the cake. Then pour in the 3 tablespoons of pineapple juice to thin it a little. I have found that the best way of keeping this swift is to bake it in my copper tarte tatin tin; if you are using a regular cake pan, be prepared to add a few minutes onto the cooking time.


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