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–+ servings
Pineapple Upside-Down Cakes with Basil Cream

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
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

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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