Pineapple upside down cake

Sous Chef J has been wanting to try making a Pineapple Upside Down Cake for ages.  Last week I bought a couple of fresh pineapples (one medium and the other HUGE sized).  So, when they had ripened and we were looking for inspiration on a chilly afternoon, he suggested the cake.  We searched for a suitable recipe to follow and came up with this slightly tweaked amalgam recipe -

For the topping -

50g softened butter
50g soft brown sugar
1 medium pineapple, peeled, cored and sliced (we reserved the juice from this undertaking for later use) - if you don't have fresh, then tinned pineapple rings in juice will be fine.

For the cake -
100g softened butter
100g golden caster sugar
100g self-raising flour (we used Dove's Farm gluten free SR Flour)
1 tsp baking powder (we used Dr Oetker gluten free)
1 tsp vanilla extract
2 large eggs

We set the oven to 160C fan and prepared the topping.  To do this, we beat the butter and sugar together until creamy. The topping mix was then spread over the base and a quarter of the way up the sides of a 21cm round spring-form cake tin. 

The pineapple was prepared using an Oxo Good Grips pineapple
device... it was a two person job but we were pleased it worked well.  Next, Sous Chef J arranged 4 pineapple rings on top of the butter/sugar mix. 

Placing the butter and sugar in a bowl, we used an electric hand mixer to cream them together.  The eggs were add, one at a time, before including the flour and baking powder.  The mix came together nicely and looked creamy and light in colour.  We then mixed through about 2 Tablespoons of the reserved pineapple juice and made sure it was fully combined to a soft consistency. 

The cake mix was put into the tin on top of the pineapple and smoothed. 

We baked the cake, having placed the tin on a baking sheet (as the springform tin leaked - use a tin without a loose bottom if you have one!  We learnt from this for subsequent bakes) for 35 mins. 

Having left the cake to cool for 10 minutes, it was turned out onto a platter.

Sous Chef J has developed a liking for helping with "cook's reward" activities and is keen to assist with "checking the mix tastes OK".

We have also repeated this recipe making a square traybake cake (pics show both baking sessions) and Sous Chef J's "Singular Pineapple Upside Down Tarts" ....they were fab and are the header pic.

Free From Gluten in North Norfolk

Followers of this blog will be aware we visit North Norfolk a few times a year.  This is not just because of its easy accessibility to us by car or the scenery which we love but also due to the ready availability of tasty gluten free food when eating out.

We've blogged about the Art Cafe at Glandford before but it really is an absolute favourite of ours and, with the discovery this year of their "awesome frangipane" cake, but the apricot slice was also a massive hit in July.  We have even made a day trip from the Midlands there for Sunday morning coffee and cake.  The coffees and drinks on offer are also worth travelling for - the latte is always spot on the right temperature for drinking and the perfect milk to coffee ratio for me.  J loves their 'dark hot chocolate'.

A new this year find is Eric's Fish and Chips at Drove Orchards, Thornham.  They are open 12-9pm every day and always have gluten free battered fish and chips on sale.  Also, we've tried the pineapple fritter which was crisp and juicy.  Taking Peppie dog with us means we haven't 'eaten in' at Eric's but we have made use of their picnic benches, handily outside, and also driven to nearby Hunstanton beach with take away.

Also found, much to B's delight, was a range of gluten free local Norfolk ales.  They are produced at the Poppyland Brewery, a micro brewery based in Cromer. B bought a selection and enjoyed them all. 

We also like visiting the National Trust's Felbrigg Hall as their cafe is dog friendly and they sell gluten free cakes from Baked to Taste - always a welcome find on our travels.

Leaving you with a pic of J about to 'dig in' to his haddock and chips... lovely, crisp gluten free batter.  We aim to travel back for more F&C as a treat sometime over the next few months... we may even try out eating indoors!

 

Through a twitter conversation, have been reminded we forgot to add that at the Art Cafe site, Manor Farm Barns Glandford, there is a huge changing places accessible disabled toilet.   Well maintained and clean, it's a surprising find but one that many may find useful to know about.

 

Simple, surprising, Chocolate Mousse

Having spotted a recipe of Lorraine Pascale's that looked interesting, we decided to give it a go.

As is usual for us, we didn't have *quite* the right ingredients so made a couple of minor tweaks.  However the recipe remains gluten free, dairy free, added sugar free and egg free.  Plus, it's a one pot 'whiz up' mix which is an added bonus!

The ingredients we used were -

One ripe banana, peeled
One ripe avocado, peeled and stone removed
62g dates, with stones removed
42g unsweetened cocoa powder

(this made enough for three quite large servings)

The banana and dates were put in a food processor, they were whizzed to combine and then the avocado was also added.

Finally, the cocoa powder was added and mixed until all ingredients thoroughly combined.

Splitting the mousse between three serving dishes, they were then cooled until it was time to eat them.  Having a smooth texture, they were very chocolatey and not too rich.  A lovely end to our meal.  Really simple to make and not as bad for you as other chocolate puddings!

Sous Chef J has suggested adding coffee to them the next time we make them - the finely ground instant coffee beans type - and we think the addition of a teaspoon of this will create a lovely rich mocha dessert.