SKILLET PINEAPPLE UPSIDE CAKE
During the summer I become absolutely obsessed with pineapple. True story. All year long, you will never catch me eating a piece of fruit (unless it happens to be covered in chocolate) but then the sun comes out, the pineapples go on sale in the supermarket and I want it with everything! Pineapple in my burgers, pineapple as a side with pork, pineapple on kebabs and simple, tasty grilled pineapple. So it was about time I made a pineapple upside down cake. Combining my three favourite things - pineapple, cake and barbecue!
...maybe I should have mentioned my wife in there amongst my favourite things...?
- 110 g butter
- 200 g brown sugar
- 1 can sliced pineapple
- 3 large eggs separated into yolks and whites
- 200 g white sugar
- 1 tsp vanilla extract
- 125 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Preheat the grill to 190C.
Melt the butter in a skillet pan.
Evenly layer the brown sugar; mix well until sugar has dissolved into the butter.
Drain the pineapple, reserving 1/3 cup of the juice.
Arrange the pineapple slices so that they cover the sugar mixture in a single layer
In a large bowl, use an electric whisk to whisk the egg yolks until thick and lemon-colored. Gradually add the sugar and continue to whisk until combined.
Blend in the vanilla and reserved pineapple juice.
Add the flour, baking powder and salt; gradually add to batter and mix well.
In another bowl beat egg whites on high speed until stiff peaks form then fold them into the batter.
Spoon the into skillet on top of the pineapple.
Bake until a toothpick inserted in the centre comes out clean, approximately 30-35 minutes covering with foil if it starts to brown too quickly.
Let the cake stand for 10 minutes before flipping the cake onto serving plate.