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Pineapple upside-down cake with coconut cream
Fruit and vegetables
1 ripe
pineapple
, peeled using a sharp knife, eyes and core removed, flesh cut into 1.5cm/½in rings
1
lime
, finely grated zest only, to serve
Tins, packets and jars
2 x 160ml/5½fl oz cans
coconut cream
, chilled in the fridge overnight
Cooking ingredients
200g/7oz
caster sugar
1
vanilla pod
, split lengthways, seeds scraped out with a knife and reserved for the cake (see below)
1
cinnamon
stick
2
star anise
150g/5½oz soft dark
brown sugar
100g/3½oz pitted
dates
, chopped
3 tsp cracked
black peppercorns
200g/7oz soft
brown sugar
100g/3½oz
self-raising flour
, sifted
2 tsp
baking powder
reserved vanilla seeds (from the sugar syrup)
100g/3½oz soft
brown sugar
2 tbsp
caster sugar
Dairy, eggs and chilled
150g/5½oz
butter
, softened, plus extra for greasing
200g/7oz
butter
, plus extra for greasing
4 free-range
eggs
, beaten
75g/2½oz
butter
Other
2 bay leaves
50ml/2fl oz dark
rum
(optional)
50ml/2fl oz dark
rum
(optional)
30ml/1fl oz dark
rum
Back to recipe
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