This was the second time I was making this cake and since the first time was a huge success I didn’t think this time would be any different. Boy was I wrong.
Honestly, I had debated on whether I should post this seeing that it didn’t come out as expected. All in all I decided to (que sera sera), I’m no professional chef so once in a while I’m allowed to burn the food, over salt it, add the wrong spice catch the drift I’m human.
Anyway back to the cake, just as the name suggests you put pineapple slices on the baking tin then the cake batter, then when the cake is done you turn it upside down and the pineapple slices are on top… sounds simple?
2 cups all purpose flour
1 cup sugar
4 tbsp sugar for sprinkling
1 cup margarine/butter
1 tbsp baking powder
1/4 teaspoon salt
1 tbsp vanilla extract/essence
Zest of one lemon
3 ripe bananas preferably mashed
A handful of cake mix (sultanas & raisins)
A handful of chocolate chips
1/2 pineapple sliced horizontally
Pre heat the oven at 350 degrees.
Grease your baking tin with some margarine/butter then sprinkle the sugar. Line it with the sliced pineapples.
In a mixing bowl cream your sugar and margarine till light and fluffy.
Add the eggs and vanilla essence mixture. Mix after every egg addition.
Add the bananas, I forgot to mash mine before hand so I did extra mixing to ensure they were incorporated. *working the biceps 🙂 * #iLie
In a separate bowl mix the dry ingredients.
Fold in the flour mixture into the mixing bowl.
Be careful not to over mix, you just want them to be incorporated, then add the batter to the tin lined with the pineapple slices.
Bake it for 30 minutes or until a toothpick inserted in the centre comes out clean.
The big flop:
I baked it longer and the pineapples sorta burned well not sorta they really burned 😦
So I just removed all the burnt pineapples threw them away and left the top of the cake to be the top of the cake no flipping over was done. And that is how you right a wrong 🙂
I served the cake to some guests who had come over and dare I say it was a huge hit *does the moonwalk*
If I could it all over again:
Well,we all know what I’d do differently.
Apologies, I forgot to take the photos of the end result sans the burnt pineapples. I guess I was a bit disappointed.
Some evening two weeks ago as we alighted the bus on our way home it hit me that I had nothing to prepare. I was in the search of some broccoli but our local grocer only had cauliflower. I have never prepared cauliflower but I guessed it just the same as cooking broccoli, after all they are the same shape just different colours 🙂
Since I had some carrots in the house, I thought of a vegetable stir fry.
2 medium sized heads of cauliflower
4 medium sized carrots chunked
1 onion sliced
Salt and black pepper to taste
Dried herbs – oregano
Oil for frying
Start by cutting the cauliflower florets
In a sufuria, fry the onions season with salt and black pepper.