This cake is an old family recipe, from my mum’s childhood. I don’t like pineapple, and I never have. So I was a little wary when my mum started talking about how she really wanted to make this Caramelised Pineapple Sponge. We only have one pudding a week and I didn’t want to waste it on something I don’t even like! However, after trying it, I’m fully converted. I can see why she’s so obsessed – since we made it, our whole family shares the same fixation.
This isn’t your classic up-side-down pineapple steamed sponge. Vanilla sponge fused with sweet pineapple slices. A layer of chewy caramel that soaks into the fruit and the cake. To top it off, we soak the sponge with a mixture of cherry liqueur and pineapple juice, which makes it super moist. Now I don’t like cherries, but trust me when I say the flavour doesn’t taste like cherries, it just amplifies the other flavours making it even tastier.
The cake looks relatively unassuming when it comes out of the oven. However, once the cake out of the dish, you are left with a stunning cake. The pineapple slices create a gorgeous pattern-like top layer.
The scary part of this recipe is getting it out of the tin. You need to flip the flan fish upside down onto a plate to tip it out. This looks a little intimidating, but, it’s actually quite easy! The trick is to do it when it’s fresh out the oven, before the caramel can set. This makes it difficult as the dish is still hot, so use oven gloves or a tea towel and take care.
If you want an easy, impressive beautiful dessert, go ahead and make this Caramelised Pineapple Sponge. I promise you won’t be disappointed.
Caramelised Pineapple Sponge
Equipment
- 10" flan dish
Ingredients
- 1 tin pineapple (separate and set aside the juice)
- 6 tbsp carnation caramel drizzle/tinned caramel
- 175 g self-raising flour
- 150 g caster sugar
- 150 g butter (softened)
- 3 tbsp Kirsch (cherry liqueur)
Instructions
- Preheat the oven to 170°C. Grease the fluted edge of a 10", loose bottomed flan dish with some butter. Spread the caramel over the bottom of the tin with a spoon.
- Drain the pineapple and set aside the juice for later. Cover the layer of caramel with 7 pineapple slices, or as many as you can fit on.
- In a large bowl, cream together the butter and the sugar. Beat in the eggs one at a time – don't worry if it curdles a little, the flour will fix it.
- Mix in the flour until you have a smooth batter.
- Carefully spread the cake mixture over the pineapple and caramel layer to the edges of the dish. You need to take care not to move the pineapple pieces out of place or it will ruin the pattern.
- Bake for 25 minutes and then check. It should be golden brown, and springy to the touch. If you think it needs a little longer, return for 5 more minutes.
- When you take it out of the oven, set on a place mat and place a plate (that is larger than the flan dish) up side down on top of the flan. Using oven gloves or tea towels to protect your hands, carefully flip the flan dish over and remove the metal. You should now have the cake up side down, so the pineapple shows on top.
- Leave the cake to cool. Just before serving, mix the pineapple juice and kirsch in a jug, then pour over the cake letting it soak into the sponge.
- Slice and serve with pouring cream.
Method in Pictures
Gather your ingredients
Squirt the caramel drizzle onto the base of the flan dish
Spread it out with a metal spoon
Lay the pineapple pieces onto the caramel layer
Cream together the butter and sugar
Beat in the eggs 1 at a time
Add the flour, and mix in
Mix until smooth
Carefully spread the mixture over the caramel and pineapple
Place in the oven for around 25 minutes
Or until golden brown
To remove from the dish, place a large plate over the top of the flan
Carefully flip over
Carefully remove the flan dish
Mix together the Kirsch and pineapple juice
Wait for the sponge to cool until just before serving
Pour the glaze onto the sponge
Cut into slices with a sharp knife
Serve with cream and enjoy