Marcus Wareing's pineapple upside-down cake recipe gives this tried and tested British classic a wintry twist by adding spiced rum caramel and clotted cream to compliment the fresh pineapple. For an extra flourish, serve this pineapple upside-down cake on a plate with cinnamon sticks and star anise.
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Begin this pineapple upside-down cake by making the spiced rum caramel. Bring the whipping cream to the boil and remove from the heat. In a separate pan, saturate the glucose and sugar with a little water and put on a high heat. Cook to a dark caramel
300ml of whipping cream
135ml of glucose syrup
175g of caster sugar
Add the hot cream and keep simmering the caramel until fully emulsified and thick. Take it off the heat and whisk in the butter, salt and rum. Set aside
15g of unsalted butter
5g of salt
80ml of rum
To make the cake, heat the oven to 180°C/Gas mark 4. Cream the butter and sugar together until light and fluffy. Slowly beat in the eggs until incorporated, before folding in the flour and salt
150g of butter
150g of caster sugar
150g of self-raising flour
1 pinch of salt
Pour enough caramel into the cake moulds to cover the base- about 1/2cm thick. Reserve the rest of the caramel. Place a pineapple ring into each mould
4 fresh pineapples
1 fresh pineapple
Preheat the oven to 180˚C/gas mark 4. Cover the pineapple rings with cake mixture so that the moulds are filled and bake in the oven for 25 minutes. When light brown, remove from the oven and place on a wire rack to cool
Carefully slide the cakes from their moulds, making sure the pineapple does not pull away from the cake base
To plate, place a cake on each plate. Scatter the diced pineapple over the cake and quenelle some clotted cream next to the cake
1 dollop of clotted cream
100g of fresh pineapple
Reheat the rest of the caramel and pour some over over the top of the pineapple upside-down cakes. Serve immediately
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