Sharing his recipe on this morning’s episode of Saturday Morning with James Martin on ITV, the TV chef showed viewers his simple way to make a rum and pineapple upside down cake.
This included how to line a cake tin properly using butter and baking parchment paper so the dessert comes out “cleaner”.
James covered the inside of the tin with butter before grabbing a large sheet of grease-proof paper to cover the bottom of the tin.
The chef folded the paper in half twice before folding it at an angle twice so it resembled a triangle. He then measured it against the tin before cutting off the end.
He said: “This is important as it makes the base come out a lot cleaner.” It also ensures that the cake doesn’t fall apart when removing it from the tin. Once the tin is prepared it’s time to get started on the cake.
Ingredients
For the cake
250g butter, softened
250g caster sugar
Five eggs
250g self raising flour
Six canned pineapple rings – keep 100ml of the juice for the glaze (below), then drain
Six glace cherries
Dash of rum
For the glaze
100g caster sugar
25ml rum
Juice from above
To serve
500ml double cream, whipped to soft peaks with 50ml rum
Method
Start by preheating the oven to 170 degrees once the cake tin has been greased and lined, as mentioned above.
Then, in an electric mixer fitted with a K-beater, mix the butter and sugar until pale and white. For those who want more of a rum flavour, he claimed that you can add a dash of it now.
Next, add in the eggs and continue to mix before folding in the flour.
Into the greased and lined cake tin, pop the pineapple and cherries in the bottom then spoon the mix on top. Then bake for 40 minutes. Allow to cool.
To make the glaze, boil the sugar, rum and water until the sugar has dissolved and brush over the cake.
James then serves up the cake with a dollop of cream that has rum mixed into it.
