This recipe is a fuss-free version of the beloved classic that does not require making a caramel. It has the perfect sweetness, and a fluffy cake that oozes of pineapple flavor and fragrance, because the batter itself has some pineapple juice.
Adapted recipe of Nigella Lawson with little bit tweak.
Original Recipe
INGREDIENTS
butter (for greasing)
2 tablespoons sugar
6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
6 Maraschino cherries
100 gm or 2/3 rd Cup all purpose flour
1 tsp baking powder
¼ th tsp baking soda
100 grams or 1/2 cup butter, softened
100 gm or 1/2 cup Castor sugar
2 large eggs
METHOD
Preheat the oven to 200°C/400ºF. Sprinkle the 2 tbsp of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern.
Fill each pineapple ring with a Maraschino cherries,
Beat butter, sugar, and eggs. Sieve and add flour, baking soda & baking powder mixture
Either using a food processor or electric beater or hand whisk until the batter is smooth. Then pour in the 3 tablespoons juice to thin the batter a bit.
Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
Bake for 30 minutes or till a toothpick come clean. then ease a spatula around the edge of the tin, place a plate on top and turn it upside-down.
Note:-
I have added 3 eggs and 1/2 cup oil.
Instead of all purpose flour, baking soda & powder.prepared batter using self-raising flour.
