Cardamom, Almond and Pineapple Upside Down Ghee Cake

This classic upside down cake has been given a face lift. Cardamom lends a subtle flavour to the syrup and batter without being overpowering while ghee creates a delicate crumb
Cardamom, Almond and Pineapple Upside Down Ghee Cake
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Cardamom, Almond and Pineapple Upside Down Ghee Cake
April 28, 2020
Preparation Time 15-25 minutes
Cooking Time 50-55 minutes
Serves 8
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the pineapple syrup

450g pineapple (about half a pineapple), peeled, cored and thinly sliced lengthways
110g spinneysFOOD Extra Fine Caster Sugar
375ml spinneysFOOD Bottled Drinking Water
20g fresh ginger, peeled and sliced
5 spinneysFOOD Cardamom Pods, crushed

For the cake

150g ghee, plus extra for brushing
100g pineapple, grated
175g brown sugar
2 large eggs
225g spinneysFOOD Self-Raising Flour
2 tsp baking powder
3 tsp ground cardamom
1 tsp spinneysFOOD Fine Ginger
60g almonds, finely chopped

METHOD

  • 1

    Preheat the oven to 180°C, gas mark 4. Grease a 22cm round cake tin with baking paper and brush with the ghee.

  • 2

    To make the pineapple syrup, place the pineapple, sugar, water, ginger and cardamom pods in a saucepan and bring to a boil over a medium heat. Cook for 10 minutes or until the pineapple is tender.

  • 3

    Remove the pineapple slices and set aside to cool slightly.

  • 4

    Return the syrup to the heat and cook for 6-8 minutes or until thickened slightly. Remove and discard the ginger and cardamom.

  • 5

    Arrange the pineapple slices at the bottom of the prepared cake tin, making sure they overlap slightly. Pour over half the syrup.

  • 6

    To prepare the cake batter, place the ghee, pineapple, sugar, eggs, flour, baking powder, cardamom, ginger and almonds in a large bowl and mix until well combined. Pour into the prepared cake tin.

  • 7

    Bake for 50-55 minutes or until a skewer inserted comes out clean.

  • 8

    To serve, turn the cake out onto a plate and drizzle with the remaining syrup.

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