Although upside-down cakes were documented in the late 1800s, the origins of this classic cake go back to America, around the 1920s, when canned pineapple gained popularity. This version adds desiccated coconut for extra texture and the zest of a lime to complement the pineapple. With thanks to AGA specialist Dawn Roades for the recipe.
Serves 8
Butter, as needed
50g butter, melted
75g light brown sugar
450 tinned pineapple slices, drained and patted dry with kitchen paper
9½ glacé cherries
175g butter, softened
175g caster sugar
3 eggs
175g self raising flour
25g desiccated coconut
Zest of a lime
2 tbsp Ground cardamon
Preparation Time: 15 minutes. Cooking Time: 45 minutes.
1. Butter and base line a Portmeirion for AGA Roasting Dish or deep ovenproof dish with baking parchment.
2.Melt the butter in a small AGA Saucepan on the simmering plate, hotplate on simmering setting or induction on medium. Stir in the light brown sugar.
3. Pour the mixture onto the base of the lined dish. Arrange eight pineapple slices on the base of the dish and place a halved cherry into each pineapple slice and the remainder in the gaps between the slices. Place the dish into the refrigerator whilst you make the sponge topping.
4. Cream the butter and sugar together until they are light and creamy.
5. Gradually add the beaten eggs, adding a little flour towards the end to avoid the mixture curdling.
6. Place the flour, coconut,lime zest and cardamom, (if using) into a bowl and stir to combine.
7. Fold the dry ingredients into the creamed mixture with a spatula.
8. Place the cake mixture over the pineapple rings and lightly level the top.
9. Place in the oven. CAST OVEN: on the lowest set of runners in the baking oven or oven on B4. FAN OVEN: preheated to B4/160°/325°F. Bake for about 45-50 minutes, until the cake is cooked – a skewer inserted into the centre should come out clean, to indicate it is done.
10. Loosen the edges of the cake and leave to cool. The cake can be served with tea or coffee or with cream /ice cream as dessert.
