Get the recipe for Gino's sweet and fruity treat - a pineapple upside down cake!
- 210g granulated sugar
- 3 tbsp water
- 1 tin of pineapple rings, drained
- Approx 10 glace cherries
- 3 large eggs
- the zest of 2 limes
- 120g caster sugar
- 1 tsp of baking powder
- 125g plain flour, sifted
- 3 tbsp of Malibu
To serve with the cake:
- 150g mascarpone
- Zest of 1 lime
- 1 tbsp icing sigar
1. Preheat oven at 180ºC.
2. To make the caramel, combine the granulated sugar with 3 teaspoons of water in a small non-stick pan and place over a medium heat until dissolved.
3. Once the sugar mixture is gently boiling and starting to darken, remove the pan from the heat and pour the caramel into a 20cm cake tin.
4. Gently push the pineapple slices into the caramel slightly overlapping. Place a glace cherry inside each pineapple ring then set aside.
5. Place the eggs in a large bowl and whisk until fluffy and nearly double their size. Pour in the caster sugar and continue to whisk until creamy and thick.
6. Add in the baking powder and the lime zest and continue to whisk until the mixture forms thick ribbons.
7. Gradually add in the flour and fold it in carefully to incorporate as much air as possible.
8. Pour the mixture into the dish with the caramel sauce and bake in the middle of the oven for 25-30 minutes. (Once the time is up, you can test the cooking by inserting a toothpick in the centre of the sponge and if it comes out clean it is ready).
9. Remove the cake tin from the oven and with the help of a knife, cut around the sponge.
10. Wearing your oven gloves, place a serving plate over the top of the tin, quickly invert the plate and the tin and turn out the orange sponge. (Be careful, as the caramel sauce will be very hot).
11. Drizzle over the Malibu and serve at room temperature with the mascarpone cream.