Hemm kejk tal-ananas rasu 'l isfel it is a very scenographic dessert, soft and full of flavours, but above all easy to make. It is prepared using canned pineapple, pre-cut into slices of the same size, from which the conservation water is also obtained, which is used to create the caramel, placed as the base of the cake tin. The characteristic of this cake is that it is then presented “bil-maqlub”: that is, once cooked it is turned over onto the serving plate and the bottom, with the layer of caramel and the pineapple slices, will turn out to be the visible and decorated part of the cake. The preparation of the dessert is very simple, with a dough made with soft butter, flour at room temperature, granulated sugar, eggs and yeast. The only phase in which you will have to pay attention is the preparation of the caramel, which must be browned but not burned. By following our recipe, you will be able to prepare a delicious pineapple upside-down cake without any problems!

Preparazzjoni

1

Open the jar containing the pineapple in syrup and take the preserving juice. You will need 50 ml, but you can take it all in case you want to replace the milk with juice.

2

Pour 100 g of sugar into a saucepan, add the 50 ml of pineapple juice and mix with a whisk to mix.

3

Place the saucepan on the fire and turn on low heat. Let it caramelize very slowly.

4

In the meantime, lightly grease a 22 cm diameter cake tin with a flake of butter, being careful to cover the entire internal surface. Then add a sheet of baking paper.

5

When the caramel is well browned, turn off the heat and add the butter, waiting for it to melt.

6

As soon as the butter is completely melted, immediately pour the caramel into the mould.

7

Rotate the mold with your hands, so as to evenly cover the bottom. Carry out this operation as quickly as possible, so that the caramel does not harden. Then add the pineapple slices and set aside.

8

In a large bowl, combine 150 g of soft butter, 100 g of granulated sugar and the vanillin.

9

With a hand whisk, work the mixture until you obtain a smooth cream with the consistency of an ointment.

10

Add an egg and mix well with a whisk until it is completely absorbed.

11

When the first egg is well blended, add the second egg and carry out the same operation.

12

Add the milk (or, alternatively, 100 ml of pineapple juice) and the flour to the mixture, after having sifted it with a fine-mesh sieve.

13

Mix well with a pastry spatula until you obtain a smooth and creamy dough, then add the baking powder, preferably sieved to avoid the formation of small lumps.

14

Gently pour the mixture into the pan, gently over the pineapple slices. Level with the spatula to ensure uniform cooking.

15

Bake in static mode at 180°C for 35 minutes. Before taking it out of the oven, do the toothpick test, inserting a long toothpick or spaghetti in the center of the cake: once removed, the toothpick must be dry. At that point you can take it out of the oven and let it cool for 15 minutes.

16

Once the cake has cooled, turn it out of the mold by overturning it onto a plate before the caramel solidifies, otherwise it will be impossible to detach it from the parchment paper. Remove the paper and serve.

Pariri u pariri

Always use ingredients at room temperature for this preparation, because they mix more easily: remove the butter and eggs from the refrigerator at least 2 hours before starting to make the cake.

Don’t mix the batter too much, as this could cause the cake to harden as it bakes. It is important to mix the ingredients just right so that they incorporate well, then proceed to bake it.

Arrange the pineapple slices going to create a single layer on the caramel spread on the bottom of the pan, without overlapping the slices in any way. In this way you will have a uniform cooking and also a very scenographic effect.

On the bottom of the pan you can also spray release agent kitchen towel and then add the sheet of parchment paper. In any case, the parchment paper is essential for the success of this recipe.

It is important that the cake is cool for 15 minutes before turning it over: in this way the dough will have time to firm up after cooking and the cake will not risk breaking while you turn it on a serving plate.

You can serve the pineapple upside-down cake slightly warm, accompanied by a scoop of vanilla ice cream.

ħażna

Kejk tal-ananas rasu 'l isfel it can be kept for 4-5 days in a cake container. We advise against freezing it.