Bread and Butter – Upside-down cake recipe “chez Patrick”


This collection of homemade baking recipes, passed down from Ciara McLaughlin’s family, brings cakes and pastries from Granny’s cook to your table.

From hearty potato bread to comforting crumble, from the warmth of freshly baked scones to the joy of a well-stocked cookie jar, from sticky puddings to filled fruit jams, these recipes do a lot with little and combine seasonal ingredients with classic ingredients. flavors.

Share the secrets of traditional Irish baking and create your own memories with delicious recipes for every occasion.

Upside-down cake “Patrick’s house”

Apart from the great company of my older brother, we look forward to his visits to Ireland for the pineapple upside-down cake ritual which is baked in jubilation upon his return. With tropical flower pineapple petals, the cake has a groovy twist, and the juice from the canned fruit bursts with flavor that seeps into the fluffy sponge when it’s smothered at the end.

For 6 to 8 people


1 small can (220g) pineapple rings

7 candied cherries

170g self-rising flour

170g margarine

170g caster sugar

3 eggs


• Preheat oven to 180°C/160°C Fan/Mark 4 and lightly grease an 8 inch/20 cm cake pan. Drain the juice from the pineapple and lay the slices flat on the bottom of the cake tin, then insert a candied cherry into each slice.

• Sift the flour into an ovenproof bowl, then add the margarine, sugar and eggs and beat with an electric mixer until smooth.

• Gently spread the mixture over the fruit layer, making sure each of the cherries is just submerged.

• Bake for 40 to 45 minutes, until the sponge cake is springy to the touch.

• Leave to cool for a few moments, then run a butter knife around the edge to loosen the cake from the mould. Place an upside-down cooling rack over the cake pan and, using oven mitts, clasp your hands around both, then with a quick flick of the wrist, flip the cake upside down. so that the pineapple layer radiates upwards.

• Let cool slightly on wire rack before slicing and serving.

Try an alternative to apple and cinnamon by using slices of a cored apple mixed with 2 tablespoons each of cinnamon and brown sugar. You can even sprinkle blackberries in place of cherries for a fall harvest feel.

Bread and Butter Recipes – Granny’s Stove Cakes and Pastries by Ciara McLaughlin

Posted on February 28 by The O’Brien Press.

Source link


Comments are closed.