Pineapple Upside-Down Cakes with Basil Cream

A sophisticated, individual take on the retro classic. Caramelized pineapple rings sit atop moist sponge cakes, served with a unique basil and lime cream that cuts through the sweetness.

Pineapple Upside-Down Cakes with Basil Cream

A sophisticated, individual take on the retro classic. Caramelized pineapple rings sit atop moist sponge cakes, served with a unique basil and lime cream that cuts through the sweetness.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Caramel: 3.5 tbsp butter 1/2 cup brown sugar, 15oz can pineapple chunks (juice reserved)
• Cake: 5 tbsp butter 1/2 cup sugar, 2 eggs, 1 cup self-rising flour, vanilla
• Cream: Pineapple juice 1/2 cup heavy cream, 1 tsp basil, 1 tsp lime juice

Equipment

• Ramekins
• Saucepan
• Mixer

Method

 

Instructions

1. Melt butter and sugar to make caramel. Pour into ramekins and top with pineapple.
2. Make a sponge batter and spoon over the fruit. Bake at 350 degrees F (180 degrees C) for 25-30 mins.
3. Reduce reserved pineapple juice to a syrup and chill.
4. Whip the cream into the syrup with chopped basil and lime.
5. Invert the warm cakes onto plates and serve with the basil cream.

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