Wednesday, October 2, 2013

Pineapple Upside Down Mini Cakes

Okay, this may not be the healthiest of desserts, but now and then we need to have a treat! My version is certainly healthier than most, as it has rapadura and coconut sugars and uses spelt flour. You could substitute white spelt flour for wholemeal to make it even better for you.
I also use pineapple in juice, instead of syrup, to reduce the sugar content further.

I made this in the Thermomix, but a regular mixer is fine. You'll need to use the stove for the caramel.

Pineapple Upside Down Cakes
The recipe was originally designed for a muffin tin that has a wide base. Since I didn't have one, I used 4 mini springform tins instead.

Cake Batter:
2 eggs
100g rapadura 
70g butter
140g spelt flour
1 tsp baking powder
1/4 tsp salt

60g butter
80g coconut sugar
3/4 can pineapple rings in juice
8 glace cherries (use maraschino if you have them)

Preheat oven to 180 C. Grease tins lightly.

In a small sauce pan, melt the butter and add the sugar. Stir over low heat constantly and allow to boil lightly while continuing to stir until it comes together. It will take a while, but you will be rewarded with a delicious dark and gooey caramel. 

Spoon a layer of the warm caramel mixture into each tin. Top with a ring of pineapple with 2 cherries in the middle.

Beat softened butter and sugar, add eggs one at a time and continue to beat until sugar is dissolved. Add sifted flour, baking powder and salt. Stir to mix.
If using mini springform tins, place on a tray in case of leakage. Pour mixture over pineapple to about ¾ way up the tins. 

Bake 20 - 25 minutes. Turn out upside down to reveal the delicious pineapple and caramel.

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