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Pineapple upside-down cake

Rating
Category, DifficultyBeginner

Mofomamy means as much as "sweet bread" or "sweet dough", so mofomany mananasy means a pineapple cake. Pineapples are available almost everywhere in Madagascar, mostly fresh from the field. They taste much sweeter in the tropics than in Europe, but you can trick it a bit and use the sweeter baby pineapples for the cake. The rum we recommend for this recipe is the pictured Dzama Cuvée noir - which is a sugar cane rum originally made in Dzamandzar on Nosy Be. It can be further enhanced with a few vanilla pods.

Yields12 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
 1 pineapples
 200 g rice flour
 200 g butter
 250 g sugar
 3 eggs
 1 sachet baking powder
 3 sachets vanilla sugar
 6 tbsp rum (Dzama Cuvée noir)
1

Peel the pineapple, cut one into small cubes. Slice the second one and cut out the centre with a small knife to make rings. In a hot pan, bring 2 packets of vanilla sugar with the rum and 50 g of sugar to caramelize, put the pineapple slices in and turn them a few times.

2

Line a cake pan with baking paper - the bottom is especially important, otherwise, the caramelized pineapples will stick later when you turn the cake over. Place the pineapple slices in the bottom of the cake pan.

3

Mix the flour, baking powder, a packet of vanilla sugar, eggs, and 200 g sugar to make a batter. Stir in the pineapple cubes and pour the batter into the baking pan over the pineapple rings.

4

Bake at 180° for about 45 minutes, until nothing sticks when tested with a wooden stick. Let the cake cool, then carefully open the pan. To turn out, it is best to place a flat plate on top of the cake and turn it over together with the cake, then remove the bottom of the cake pan. A moist cake for a beautiful summer day! If you like it extra sweet, enjoy a spoonful of liquid caramel with the pineapple cake.

 Stoppuhr 45 min

Ingredients

 1 pineapples
 200 g rice flour
 200 g butter
 250 g sugar
 3 eggs
 1 sachet baking powder
 3 sachets vanilla sugar
 6 tbsp rum (Dzama Cuvée noir)

Directions

1

Peel the pineapple, cut one into small cubes. Slice the second one and cut out the centre with a small knife to make rings. In a hot pan, bring 2 packets of vanilla sugar with the rum and 50 g of sugar to caramelize, put the pineapple slices in and turn them a few times.

2

Line a cake pan with baking paper - the bottom is especially important, otherwise, the caramelized pineapples will stick later when you turn the cake over. Place the pineapple slices in the bottom of the cake pan.

3

Mix the flour, baking powder, a packet of vanilla sugar, eggs, and 200 g sugar to make a batter. Stir in the pineapple cubes and pour the batter into the baking pan over the pineapple rings.

4

Bake at 180° for about 45 minutes, until nothing sticks when tested with a wooden stick. Let the cake cool, then carefully open the pan. To turn out, it is best to place a flat plate on top of the cake and turn it over together with the cake, then remove the bottom of the cake pan. A moist cake for a beautiful summer day! If you like it extra sweet, enjoy a spoonful of liquid caramel with the pineapple cake.

Pineapple upside-down cake

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