Showing posts with label Pineapples. Show all posts
Showing posts with label Pineapples. Show all posts

Monday 13 February 2012

{Happy Call Pan Version} Pineapple Upside-down Cake

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Yes! I am still experimenting with the Happy Call Pressure Pan (HCP) which is so versatile in different area of cooking. Example it can be use as a steamer to steam herbal chicken/fish, baking such as sweet potato, cereal chicken and this Pineapple Upside-down Cake and many others wonderful dishes which you can find HERE.

If you remember about two Friday back, I have shared with you a wonder Pineapple Upside-down Cake from Nami's website(read more HERE). And despite of the oven bake version I have tried using HCP to make this cake with a twist on the recipe and surprising it turns turns out well with soft and moist cake texture. And most importantly it cut short baking time by almost half and the end result was rather similar too.

(Using Happy Call Pan)

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Although this recipe is done using Happy Call Pressure Pan (HCP) which is easier in term of cooking compared to oven but you can also apply this recipe using any non-stick pan which will yield similar result too. The secret to success on this recipe is to cook/bake the batter over very low heat(as high heat will burnt the surface of the cake and leave the internal batter uncooked).

(Make: 30 x 25cm | Preparation: 10 minutes | Cooking: 20 - 25 minutes)

180g Plain Flour
3 Teaspoons Baking Powder
4 Large Egg(60g each)
90g Caster Sugar
120ml Unsalted Butter, Melt

Caramel Pineapple:
30g Unsalted Butter
40g Caster Sugar
4 Tablespoons Water
4 Pineapple Rings, cut into chunks
50g Walnut, optional

1. To prepare the Caramel Pineapple; simmer unsalted butter and sugar over low heat in HCP until sugar dissolve and mixture became slightly brown in colour. Sir in pineapple cubes and water and continue to simmer over low heat for another 3 - 5 minutes. (Pan close but don't lock it)

2. When done, turn off the heat and arrange the pineapples and walnut as close as possible without too much gaps in between. Set aside and prepare the cake batter.

3. In a medium mixing bowl, whisk together eggs and sugar with a hand mixer till well-mixed(about 1 minute) and mixture slightly turn pale in colour (you can refer to the step-by-step photo above).

4. Next whisk in the melt butter and follow by the sifted flour mixture(plain flour + baking powder) and continue to stir until the flour is in-cooperate into the batter. (the batter will be slightly like thick cream texture)

5. Pour the mixture over the prepared caramel pineapple, smooth the top and bake(lock the pan) over very low heat for about 20 - 25 minutes or until a skewer inserted and come out clean.

~ You can replace unsalted butter in the cake batter with corn oil or grape seeds oil for a lighter version. (For this recipe I used 60ml melted butter plus 60ml grape seeds oil)

~ If you prefer a brown top on the cake you can flip the pan over at the last 5 minutes so that the top will appear slightly brown in colour. (I omitted the flip over step but just gently shake the pan for a few times after 10 minutes of cooking time)

With this recipe you can mix and match to bake Apple/Pear/Peach Upside-up Cake using HCP in just 30 minutes time. And I am sure it will be well-received by your family and friends too. On my side I have also try leaving a slice of the cake till the next day and I am happy that it still taste soft and nice like the one freshly out from the pan.

Till then if you do have a Happy Call Pan, please welcome to share your recipe(s) or experience over at Munch Ministry(HERE) website.

Friday 3 February 2012

{Photo Friday} Pineapple Upside Down Cake

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I love to spend hours looking at food photos from either food magazines or food blogs. Upon looking at those mouthwatering photos it could actually motive oneself to try working on the recipe(s) especially those that requires simple ingredients and comes with step-by-step photos. Today I am sharing a Photo Post on a Pineapple Upside Down Cake recipe that I try from Nami's blog @ Just One Cookbook. If you have follow this blog you would remember she is also the one who inspired and taught me how to make the Japanese Steamed Cake (recipes on Mushipan).

For this 1st Photo Friday entry, I would like to share with you a delicious cake recipe that I bake from Nami's blog.


Just a few days ago I saw a lot of beautiful fresh pineapples available at the wet market and on the same day so coincident Nami also shared a post on her Pineapple Upside Down Cake which she made for her husband. So without hesitate I know I must go and get hold of the pineapple to try her recipe.

Although I am don't like to eat pineapple as a fruit on it's own(because I am afraid of sour and it's tongue bite feeling) but I love it when it is used to make pineapple jam, pineapple tarts, achar(fruit salad) and etc. Thinking about it I still miss Sherie's(maameemoomoo) pineapple salad that she share with me during my last visit to her place.

Recipe adapted from Nami's @ Just One Cookbook HERE.

(Make: 8" Round Tin | Preparation: 15 minutes | Cooking: 50 - 60 minutes)

1 Pineapple, (skin removed, halve and core)
150g Caster Sugar
1/2 Cup Water
86g Unsalted Butter, soften

Batter for Cake:
114g Unsalted Butter, melted and cooled
140g Plain Flour
1 Teaspoon baking powder
1/4 Teaspoon Salt
2 Eggs
3 Egg Yolks
200g Caster Sugar
1 Teaspoon Vanilla Extract

Although there is a small hiccups while preparing the caramel pineapple but overall the cake was perfect with it's soft, sponge cake like texture that tops with delicious golden pineapple slices. This is just too good for an afternoon tea-snack and I have two slices with my favourite fruit tea. If you are keen in trying out this recipe, do head over to Nami's blog and check out her step-by-step recipe on making this mouthwatering cake HERE.

Till then have a great weekend everyone! Stay tune for next Photo Friday recipe again.