Pineapple Chilli Upside Down Cake

Ingredients

• 6-8 slices of fresh pineapple peeled and cored.
• 100 grams butter
• 3 cups caster sugar
• 1 TBS vanilla essence
• 4 eggs
• 2 Cups SR Flour
• 1/2 cup almond meal
• 1/3 cup milk
• 3 TS sour cream
• 3 TBS Hoisin Sauce
• 1 red chilli , chopped finely and deseeded
• 3 TBS Water

Method

1. Preheat oven to 170 degrees fan forced.
2. Using baking paper , line a 25cm to 30cm square or oblong baking dish, baking paper must cover dish with at least 2cm over baking dish. Place pineapple slices on baking paper to fill entire bottom of dish.(I drain the pineapple on paper towel to remove excessive juice.)Set aside
3. For the Chilli Sauce , put 1and a half cups of caster sugar , hoisin sauce , chopped chilli and water in a small saucepan and heat until sugar dissolves and reduces so still easy to pour.
4. Pour sauce over pineapple and set aside.
5. For cake.Using a hand mixer ,cream butter, sugar and vanilla essence. Add eggs 1 at a time keeping mixture fluffy. Gradually add sifted flour and sifted almond meal , continue mixing and add sour cream and milk.
6. Pour cake mixture over pineapple in baking dish.
7. Cook in oven until skewer comes out clean approximately 40 minutes .
8. Let cake cool and turn onto serving dish carefully removing baking paper.
9. Serving suggestion . slice and serve with coconut icecream .

Product used in recipe

• LEE KUM KEE - LKK HOI SIN SAUCE 240G