Decided to go RETRO this week and bake what (for me) screams retro like no other- the Pineapple Upside Down Cake. I had earlier very successfully baked its mango namesake.
( it was praised with such superlatives that have not been bandied about since) and I decided to try out the original version this time. Although I didn’t have the cherries to adorn these beauties, they still turned out looking great (my below average photography skills don’t do it complete justice- in case you are wondering what I’m talking about!!) They tasted absolutely divine too!!!
Also on that retro note I wanted to share with you this somewhat recent picture of Arvind Swamy(for those of you in the know). He had such charming and cute looks earlier and I was a big fan. The college where I did some studying (Stella Maris, Madras) was right next to his home and we would wait longingly for him to make his appearance in his balcony. What a transformation..
1/2 cup butter
1 cup dark brown sugar
16 oz can of pineapples
4 eggs, separated
grated rind of 1 lemon
pinch of salt
1/2 cup granulated sugar
3/4 cup plain flour
1 tsp baking powder
Preheat your oven to 180 C.
Melt the butter in an oven-proof cast-irom frying pan about 25 cm in diameter.Set aside 1 tbsp of this melted butter.
Add the brown sugar to the frying pan and stir until melted.
Place the pineapple slices on top in one layer.Set aside.
In a separate bowl whisk together the egg yolks, the remaining melted butter and the lemon rind until smooth. Beat the egg whites with salt until stiff using an electric mixer, and fold in the granulated sugar 2 tbsp at a time.
Fold in the egg yolk mixture.
Sift the flour and baking powder and fold this into the egg mixture in three batches. Spoon this batter over the set pineapples.
Bake until a toothpick inserted comes out clean..about 30 minutes.
While still hot place a serving tray on top of the pan bottom side up. Holding them together using oven gloves flip over.
Serve hot or cold.