Cooking

Sustainable Pineapple Cake

Lockdown continues, We’ve been home now for 10 weeks (I stopped counting in days a while ago) and we’ve settled into a routine. On weekdays, I teach (or plan lessons) on weekends I sew and bake.

Oddbox opened up sign-ups recently for new customers. I’ve wanted to try them for a while, and my next-door neighbours recommended them. Each Friday we receive a box of fruit and veg that has been rescued from suppliers for a variety of reasons. Maybe it was surplus, or too small or had been damaged in some way. Each week is slightly different, depending on what Oddbox had to share out.

Last week, amongst the box of onions, potatoes, apricots and asparagus was a pineapple. We didn’t know what to do with it, so it sat there for a bit. This weekend we decided it really needed to be eaten!

So I chose to make pineapple upside-down cake, something I haven’t had since my childhood! I figured that pineapples ring covered in basic sponge cake was probably the way to go. So a sharp knife (and a tub of glace cherries from my birthday) turned a pineapple into this:

Next up was a sponge cake. So I weighed out my eggs (top tip, always base the weight of the fat, sugar and flour off the weight of the eggs!)

I made a 2 egg sponge batter (so 104g of margarine, sugar and self-raising flour). I beat the margarine and sugar in my KitchenAid until it was light in colour and fluffy.

Then added in the eggs and flour and mixed to a smooth batter before pouring over the pineapple rings. Then I baked it in the oven at 180°c until it was golden brown and a cocktail stick came out batter free (about 25mins).

I think it looks pretty good! And I can testify that it is delicious.

Not a bad use for a surplus pineapple!

 

© 2014–2020 What Katie Made Next. All rights reserved.