Pineapple Upside Down Cake made with Nestlé MILKMAID By : Deodra Dcouto Here is the recipe - Ingredients: - Milkmaid: 1 small tin - Pineapple: 6 slices, lightly stewed - Jaggery: 5-6 tbsp - Butter: 125g - Flour: 250g - Baking Powder: 1tsp - Soda bicarbonate: 1 tsp - Aerated soda: 200ml Method 1. Arrange pineapple slices at the bottom of a greased 8 square cake tin. 2. Heat jaggery in a pan till it melts and becomes golden. Pour this hot caramel onto pineapple. Leave aside. 3. Melt butter over hot water. Cool. Beat in Milkmaid. 4. Sift together flour, baking powder and soda bicarbonate. 5. Add 2 tbsp of flour to the Milkmaid mixture; stir. Add 2 tbsp of aerated soda and beat well. Repeat alternating flour and soda till both are used up. 6. Pour batter over pineapple. Bake at 150 °C in a pre-heated oven for 30-40 minutes. 7. Remove from oven, loosen sides using a knife and turn out onto a plate. Serves: 8 Tips The cake batter should be used for baking immediately after mixing the ingredients. If the batter is allowed to stand, it loses its lightness. Do not allow pineapple upside-down cake to cool before removing from the tin. The caramel hardens and results in the cake sticking to the tin.
Posted on: Tue, 12 Aug 2014 04:17:42 +0000
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