pineapple upside down cakes with basil cream

How to make pineapple upside down cakes with basil cream recipe - This classic dessert gets a gourmet makeover with the addition of a light, creamy sauce laced with basil.

MAKES 4

PREP TIME 20 mins, COOK TIME 40 mins

Ingredients:
3 1⁄2 tbsp unsalted butter, plus extra for greasing
1⁄2 cup light brown sugar

For the cakes:
15oz (425g) can pineapple chunks in natural juice
5 tbsp unsalted butter, softened
1⁄2 cup sugar
2 eggs
1⁄2 tsp vanilla extract
1 cup self-rising flour

For the pineapple and basil cream:
1 cup juice from the canned pineapple
1⁄2 cup heavy cream
1 tsp finely chopped basil
1 tsp lime juice

Method:
1 Melt the butter in a small, heavy-based saucepan over medium heat. Add the brown sugar and cook for 2–3 minutes, stirring constantly, until the sugar has dissolved. Divide the mixture between 4 large greased ramekins.

2 Drain the pineapple and reserve the liquid. Take 2⁄3 cup of the pineapple and reserve the rest for another time. If the chunks are large, dice them first and then divide between the ramekins.

3 Preheat the oven to 350ºF (180ºC). Using an electric hand whisk, cream the butter and sugar together in a bowl until light and fluffy. Beat in the eggs and vanilla extract until well combined. Sift in the flour and gently fold it in. Distribute the mixture evenly between the ramekins.

4 Place the ramekins on a baking tray and bake in the center of the oven for 25–30 minutes, until well risen and golden brown, and a toothpick inserted into the center comes out clean.

5 Meanwhile, pour the reserved pineapple juice into a small, heavybased saucepan and bring to a boil. Cook for about 5 minutes, until it has reduced to 1⁄2 cup. Add half the cream and continue to reduce for a further 5–7 minutes, until you have only 3 tablespoons left. Remove from the heat and chill until needed.

6 Remove the cakes from the oven and allow them to cool in the ramekins before placing them on serving plates. Leave the ramekins over the cakes for 2–3 minutes to ensure that all the syrup drips down into the cake.

7 When you are ready to serve (they should be warm, but not too hot), mix the remaining cream into the chilled pineapple cream. Add the chopped basil and lime juice, and whisk together until thick. Serve alongside the warm cakes.

COOK’S TIP
If the cakes have risen to a peak, cut off a little from the top to give a flatter finish to the cakes. This will enable them to stand up properly when turned out.

pineapple upside down cakes with basil cream