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Digital Subscriptions > Food Heaven > Issue76 > cake heaven

cake heaven

Get creative with special occasion cakes!

WE LOVE… MARGARITA CAKE pg32 // ECLAIR ROLL pg37 // BOOZY BANANA BREAD pg38

Pineapple, lime & coconut upsidedown cake

SERVES 12

1 Waitrose large pineapple, peeled, quartered, cored and cut into 2cm (¾in) slices (about 500g

(17¾oz) chopped weight)

150g (5¼oz) light brown muscovado sugar

½ x 160ml (5¾fl oz) can coconut cream juice of 1 lime

For the coconut lime cake

115g (4oz) unsalted butter, softened

120g (4¼oz) light brown muscovado sugar

3 Waitrose British Blacktail large free-range eggs

½ x 160ml (5¾fl oz) can coconut cream

50g (1¾oz) desiccated coconut

200g (7oz) self-raising flour grated zest of 1 lime

1 Preheat the oven to 180˚C/Gas Mark 4. Grease the sides of a 23cm (9in) round cake tin (or 20cm (7¾in) square cake tin). Put the pineapple and brown sugar in a large pan over a medium-low heat. Allow the sugar to melt, then simmer for 5-6 minutes, turning the pineapple to coat. Lift out the pineapple and put in a sieve set over a jug. Simmer the pan syrup for 5 minutes, then whisk in the coconut cream, a pinch of salt and the lime juice, simmering for another 2-3 minutes until deep amber and caramelly; tip into the base of the tin.

2 In a separate bowl, cream the butter and sugar using electric beaters until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, then beat in the coconut cream and any juices from the sieved pineapple. Fold in the desiccated coconut, flour, lime zest and a pinch of salt until you have a smooth batter.

3 Arrange the pineapple over the base of the tin, then tip over the batter. Bake for 45-50 minutes until golden and a skewer inserted into the centre comes out clean. Run a knife around the edges of the cake, then cool for 15 minutes. Invert onto a plate and serve warm with cream, if liked.

BAKING TIP

ADULT VERSION

ADD A GLUG OF DARK SPICED RUM TO THE CARAMEL AND BATTER

Find thousands more recipes at waitrose.com/recipes

Decorate with fresh lime slices!

By Baking Mad (www.bakingmad.com)

Boozy margarita cake

SERVES 10

For the cake

250g (8¾oz) unsalted butter, softened

250g (8¾oz) golden caster sugar grated zest of 2 limes

5 large free-range eggs

85g (3oz) plain white flour

100g (3½oz) natural yoghurt

250g (8¾oz) self-raising white flour

2 tbsp whole milk

½ tbsp tequila

½ tbsp triple sec or Cointreau

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About Food Heaven

Get your sweet fix in miniature form with our cute cupcakes and mini bakes for every occasion in the August/September issue of Baking Heaven. We’ve got recipes you can whip up in just 10 minutes (perfect for last-minute guests!), Mary Berry shares her gorgeous white chocolate and strawberry traybake and other delicious fast cakes, plus we take a look at how liquorice can enhance both sweet and savoury recipes. Also this issue, find out step-by-step how to make a surprise checkerboard cake, try sugarless baking and lots more. Get your copy now!