Retro- All the Way……

pineapple upsidedowncake

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!!!
arvind_swamy then
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.

pineapple upside down Cake

Serve hot or cold.

Hawaiian Delight

Hawaiian Delight

Okay, I must admit I’m rather excited about this particular recipe so I’ll launch straight into it rather than try and get into some sort of esoteric lead-in paragraph. This recipe is just pineapples all the way. And so rich and yummy..An assured crowd pleaser!

Hawaiian Delight
Recipe courtesy: Martha Stewart

1 recipe sponge cake (I used pineapple essence instead of vanilla)
1 tin pineapple slices ( I used fresh ones)

250 gm whipping cream
6 tbsp powdered sugar
Yellow colour (if required, a pinch)
1 tsp pineapple essence

Almonds- 2 tbsp toasted
Sugar-1/2 cup
Water 2 tbsp

Hawaiian Delight


Prepare a pineapple sponge cake. Let it cool and cut horizontally into 2 pieces.

Beat the chilled cream till it becomes stiff and forms soft peaks, add sugar and essence and mix well. Chill.

Chop the pineapple very finely.

Prepare praline topping – Add sugar to the water in a saucepan and boil. Let it caramelize. Stir in the almonds and take off heat. Spread on a steel plate and let cook. Grind coarsely when cool.

Soak the 2 pieces of cake with the pineapple syrup. Since I used fresh pineapples I used sugar syrup mixed with 1tbsp of rum to soak the cake. But remember do not make it too moist. Just 4-5 tbsp should suffice for each piece of cake.

Spread 3-4 tbsp of the chilled and beaten cream over the base of the cake.

Now sprinkle some pineapple pieces all over the cake. Carefully place the second piece of cake over the base of the cake. Press gently and now spread the remaining cream icing all over the cake. Chill. Decorate with chopped pineapple pieces and the praline topping.

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