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Pineapple Lime Upside-Down Cake
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Pineapple Lime Upside-Down Cake
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Pineapple Lime Upside-Down Cake
Created By Chef Dale MacKay
Ingredients
| ½ |
cup Buttery Taste BECEL Margarine | |
| ½ |
cup white sugar | |
| 2 | eggs, beaten | |
| ⅔ |
cup ROBIN HOOD All Purpose Flour | |
| 1 | teaspoon baking powder | |
| 1 | tablespoon lime zest | |
| 2 | cups pineapple, ½-inch dice or slices | |
| 4 | tablespoons golden corn syrup | |
| 1 | sheet PAPERCHEF Extra Large Baking Cups |
Directions
Serves: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Preheat oven to 325°F. Lightly grease four jumbo muffin tins and line with parchment paper. In a stand mixer or using a hand mixer, cream the margarine and sugar together until double the volume, about two minutes on medium-high. Add the beaten eggs slowly until fully incorporated. With a spatula, fold in flour, baking powder and lime zest to combine.
Place the diced pineapple into the greased and lined tins, and add one tablespoon of golden syrup to each. Divide the cake batter evenly amongst the tins and bake for 20 –25 minutes until a toothpick inserted in the centre comes out clean. Enjoy warm or at room temperature.
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