Foreword

This recipe is an entry for the Petrick Po Happy Baking Competition. I like this cake very much. It is sour and sweet, and it is also a good way to kill pineapples. The layered taste is very rich, you can try adding more fruits to the dish.

Materials

Main ingredients: 50g butter, 45g low-gluten flour, 15g fine sugar, 1 egg, 1/2 tsp baking powder;

Accessories : 6 slices of pineapple, 5g of brown sugar, 15g of fine sugar, 5g of honey, appropriate amount of water, appropriate amount of cinnamon powder

Bacui Happy Baked Pineapple Flip Cake

1

First, make the syrup: put the fine sugar, brown sugar, and honey in the pineapple layer material into a container;

2

Add a little water and stir into syrup;

2

p>

3

Pour the syrup into the bottom of the 6-inch mold;

4

Put the sliced ??fresh pineapple on top;< /p>

5

After setting it up, sprinkle some cinnamon powder on the surface to enhance the flavor;

6

Now start making the cake batter: add butter Soften at room temperature and beat with a hand whisk until smooth;

7

Add the fine sugar in the cake ingredients and continue to beat evenly;

8< /p>

Add egg liquid in 3-4 times;

9

Be sure to beat until completely absorbed before adding the next time;

10

Sift the low-gluten flour and baking powder into the butter paste;

11

Use a rubber spatula to stir evenly;< /p>

12

Put the mixed batter into a piping bag and squeeze it into the mold;

13

Then use a spatula to smooth it slightly ;

14

Preheat the oven to 180 degrees, turn on the upper and lower heat, place the baking grid on the middle layer of the oven, bake for about 30 minutes, until the surface is golden.

Tips

1. You can also use canned pineapple, but canned pineapple is sweeter and the syrup can reduce a little sugar;

2. I use You can also use a silicone mold with a solid base and anti-stick cake mold. Do not use a mold with a loose base because the syrup underneath will seep out when baking.