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Sweets and Desserts continued
Upside down Pineapple Cake
Serves: 8-10
¼ cup brown sugar
125g butter, room temperature
425g can pineapple slices, ¼ cup juice
reserved
¼ cup glace cherries
¾ cup self raising flour
²⁄
³
cup caster sugar
¼ teaspoon bicarbonate soda
2 eggs
1. Preheat oven to 200°C. Grease and line a
23cmcakepanwithbakingpaper.
2. Sprinkle brown sugar and 25g of the
butter over the base of the pan. Top with
pineapple rings and cherries.
3.Usingthelargeprocessingbowlfitted
with the large universal ‘s’ blade process
the remaining ingredients and reserved
pineapple juice.
4. Pour mixture into the prepared pan and
bakefor30minutesoruntilcooked.
Remove from pan while still warm.
Super Moist Chocolate Cake
Serves: 8-10
200g dark chocolate
175g butter, room temperature
²⁄
³
cup brown sugar
100g blanched almonds
½ cup cocoa powder
4 eggs
1 cup self raising flour
100g milk chocolate chips
1. Preheat oven to 160°C. Grease and line a
22cm cake pan with baking paper.
2. Using the large processing bowl fitted
with the large universal ‘s’ blade process
dark chocolate, butter, sugar, almonds and
cocoa until smooth.
3.Addeggsoneatatime,makingsuretomix
well after each addition. Add remaining
ingredients and process until smooth.
4. Pour mixture into the prepared pan and
bake for 45-45 minutes or until cooked.
Allow to cool in pan for 10 minutes before
turning out onto a wire rack.