An impromptu pineapple cake

Pineapple cake
After the holidays, it is lovely to be home again, though the working week is very long…… While thinking of future trips, I have gone through the kitchen cupboards and compiled The Basket of Doom: various packets and items and tins that really need to be used up. Mystery spices, some tamarind, a papaya salad dressing packet, some slightly stale IKEA dry fried onions, a tin of cod roe, some long-hoarded curry sauces: items hard to find here that I save longer than I should. So twice a year, The Basket of Doom is assembled and sits on the counter as a challenge of what we can cook from it in the next four weeks.

Tonight’s dinner was sweet and sour pork, with pineapple and bellpeppers, thanks to a slightly expired ready-made sweet and sour sauce packet in the basket. I came home tonight, hungry and tired after a long wait for the metro and no buses (not a strike, just very slow local transport in Rome and reductions in bus services) and dinner was waiting for me. Very nice! I thought – hmmmmmmm, no need to cook, and maybe there is enough pineapple left for a quick cake? And there was! So this cake was whipped up and in the oven in less than ten minutes.

Impromptu pineapple cake

2 eggs
75 grammes golden caster sugar
100 ml milk
100 grammes melted butter
180 grammes plain flour
2 tsp baking powder

For cake tin:
25 grammes melted butter
75 grammes golden caster sugar
7 pineapple rings

24 cm cake tin
Bake 30 min at 200C.

image
Start by melting the butter for the batter, so it is cool enough to add soon. Then whisk eggs and sugar, add milk and melted butter. Whisk in flour and baking powder. That is the cake batter, ready to go.

I popped the cake tin on the still warm hob, and melted the last bit of butter. Sprinkle the second half of the golden sugar on the sugar, then lay out the pineapple rings. Pour the batter over the pineapple rings. Bake 30 minutes at 200C until nicely golden. Invert a serving plate over the hot tin, and turn the cake out upside down. Serve warm.

I confess, we had two pieces each and the rest will be dessert tomorrow!

UPDATE: my January 2015 Basket of Doom. Raspeball mix, alici piccante, mackerel in tomato, those fried onions…..
Basket of Doom

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7 thoughts on “An impromptu pineapple cake

  1. Julie is HostessAtHeart

    This looks so delicious! I used to clear my refrigerator and usually make a casserole or soup that we called sh*t in a pot. My kids loved that they could say a bad word and generally liked the meal too. 🙂

    Reply
    1. krumkaker Post author

      Haha! Excellent. I clear out the fridge Sundays and make bottom-of-the-fridge soup, but I have also heard that called ” fridgestrone”

      Reply
  2. Rowena

    I am laughing at the “slightly stale IKEA dry fried onions” — I had to use some up several months ago and they ended up being tossed on top of a half bag of frozen green beans before going into the oven. Hey those onions are not bad as a sort of garnish!

    Reply

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