Broken hearted

Pineapple season is supposedly from July to September. In Mumbai however I've seen it available almost through out the year. We've suddenly rediscovered it yumminess and have been buying it almost everyday. I love the way the fruit vendors deftly peel and chop fruit, resulting in packet full of starry discs. Did you know pineapple is a good source of vitamin A and B and fairly rich in vitamin C and minerals like calcium, magnesium, potassium and iron?

Of late there's been a lot of chocolate baking at home, be it cookies, brownies, cupcakes - ALL chocolate! We love chocolate, but at the same time change was most welcome.

Another of Nigella Lawson's recipes. The only ingredient I omitted was candied cherries. Add if you have access to them, will definitely add colour to the cake.

Pineapple upside down cake

Ingredients
2 tablespoons sugar
6 slices pineapple (fresh or from the can - I used fresh, but ofcourse!)
3 tablespoons pineapple juice (Tropicana)
100g flour
1 teaspoon baking powder
1/4 teaspoon soda bicarbonate
100g soft butter
100g caster sugar
2 eggs
butter for greasing

Method
1. Preheat the oven to 200°C. Butter a tin

2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to fill up the base
3. Mix flour, baking powder, soda bicarb, butter, caster sugar and eggs

4. Pour in the 3 tablespoons of pineapple juice to thin it a little
5. Pour this mixture carefully over the pineapple; it will only just cover it, so spread it out gently
6. Bake for 30 minutes, then ease a knife around the edge of the tin, place a plate on top and, with move, turn it upside-down

It turned out just lovely, light and fluffy, super moist, with a subtle flavour of the pineapple, with a juicy slice of pineapple to top it off. It looked so so tempting, a piece was cut off even before I could take a picture, and as I write this blog most of it has been eaten by the husband and just the husband alone!