pineapple and morgan’s spiced upside down cake

This is a brilliantly easy and extremely tasty tart tatin style cake, the combination of rum and pineapple is classic and reminiscent of a good cocktail. The sponge is very light, fluffy & moist and the little kick from the spiced rum really makes this dessert ‘worth’ eating! Madagascan vanilla, pineapple and spiced rum is probably one of the best simple combinations I have tasted in a long while.
Please try this you will not be disappointed!

method

  1. put 200ml morgan’s and castor sugar in to a saucepan and place on a high heat
  2. when steaming light to flambé and burn off alcohol (taking great care as the flames will be BIG!)
  3. after a minute add the water to cease flames
  4. reduce to a slightly sticky blond caramel (remembering that as it cools it will thicken and you need to be able to remove from mould after cooking)
  5. preheat oven to 180°c
  6. in a mixing bowl beat eggs and slowly add oil to emulsify
  7. add sugar & vanilla seeds and beat vigorously to combine
  8. add flour and mix making sure completely combined
  9. add star anise, 50ml of rum and the zest & juice of 1/2 lime
  10. mix thoroughly again
  11. add chopped pineapple to ramekins (reserving a handful for cake mix) and top with tbsp of rum caramel
  12. when ready to bake, add 1 tsp baking powder to cake mix and combine thoroughly
    (tip: baking powder reacts with the acid in the lime juice, you want this reaction to be in full swing when the cake hits the oven to ensure a good rise)
  13. stir in raisin and remaining chopped pineapple
  14. spoon over ramekins and fill to just under surface
  15. bake for around 25mins (this all depends on the shape of your ramekins) or until an inserted skewer comes out clean
  16. cool slightly, run a knife around the edge of the ramekins and turn upside down on to a plate or whatever you wish to serve on. shake to release (tip: you can turn the cakes out onto baking paper then rewarm as needed and plate)
  17. to serve, top with vanilla ice cream
  18. warm and light 50ml of rum then pour flaming rum over cakes and ice cream (in my opinion the more booze you can get into a dessert the better, and as the alcohol added before has evaporated, the boozy kick is only slight and a real must!)


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