Recipe detail

Desserts Rum-flavoured pineapple upside-down cake

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Desserts

Cuisine: English

Program steps

  • Preheating:
  • 175 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:25 hh:mm
probe icon 175 °C
ventilator icon 100 %
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Ingredients - number of portions - 8

Name Value Unit
pineapple 8 pcs
chicken eggs 2 pcs
powdered sugar 100 g
plain wheat flour 150 g
baking powder 10 g
vanilla sugar 10 g
butter 50 g
lemon peel 1 pcs
milk 3.5% 75 ml
rum 10 ml

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 167.1 kJ
Carbohydrate 27.1 g
Fat 5.6 g
Protein 2.1 g
Water 0 g

Directions

Preheat the oven to 175C.
Line the bottom and the sides of a Vision pan with the pineapple rings (cut the pineapple rings in half to line the sides).
In a bowl, whisk together the eggs and sugar until frothy.
In another bowl, mix the flour, baking powder and vanilla sugar together until well combined.
Add the dry ingredients to the egg and sugar mixture and stir to combine.
Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.
Pour the mixture into the Vision pan over the pineapples. Bake in the oven for 25 minutes until risen and golden brown and a skewer inserted comes out clean.
Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve.

Recommended accessories

Vision Pan

Vision Pan