As we march headlong towards another weekend, I thought I’d share another one of my recipes with you for your weekend baking.
I’m going to be at Foodies Festival from tomorrow until Sunday, surrounding myself with incredible food, interesting ingredients, and inspiring chefs, so I thought I would take you out of your comfort zone with this fun bake.
My Pineapple & Chilli Upside Down Cake is a spicy twist on a classic bake. It’s as simple as replacing the traditional cherry centres to the pineapple slices with a fiery ring of fresh red chilli.
The full recipe can be found by clicking here and there are tips and advice aplenty for you to ensure that you get a great bake. I’d love to know how you get on so don’t forget to let me know via social media or in the comments below.
I’d file this bake under ‘cakes to have with tea’. It has no fancy icing and is not too sweet. The texture is substantial and bready. It should not be dry, especially with its fruit topping and all of that syrup integral to the baking of this cake. Any cake recipe that begins with melted butter in the bottom of the cake tin is alright by me.
If you gather your ingredients tonight or tomorrow for a Saturday morning bake, you will have a delightfully warming slice to go with your Saturday afternoon cuppa… but it will get hotter! Sunday afternoon will be hot and, if you have any left by Monday 4pm… wow! You have been warned.