Pineapple Upside-Down Cake (Torta di Ananas Rovesciata)
Instructions
Work on sugar with 140 g butter, 100 g and remove the rest add, still working well, a whole egg, flour, a pinch of salt, baking powder and continue to work, adding warm milk to get a soft dough.
Spread in a butter and sugar (formerly aside) and garnish with pineapple slices canned, without previously drip off and dry thoroughly.
At the center of the slices you put a cherry confit, divide other slices into small pieces to cover the gaps left between one and the other.
Pour the paste over all and bake at 180 degrees for about 60 minutes.
Turn the cake Tin on a baking dish from oven, let cool, remove the Pan and sprinkle the cake with sugar.
Put it under the grill of the oven because they form the caramel and soak, before serving.
Ingredients and dosing for 8 persons
- 200 g of sugar
- 140 g of butter
- 1 egg
- Lukewarm milk
- 200 g of flour
- Salt
- 1 sachet of yeast
- For the pan:
- Butter
- Sugar
- Some slices of pineapple
- Candied cherries