Pineapple & Rosemary Upside Down Cake
With 38 days until Christmas it's time to start getting festive in the kitchen. And if there's one fruit that says Christmas here in Australia, it's pineapple. That's why I am so excited to share my latest recipe! When I Love Linen got in touch and asked me to make a festive dessert, I knew I had to make my Pineapple & Rosemary Upside Cake. As you already know, I love to elevate my home style recipes wherever I can and this cake is no exception.
My secret ingredient in this recipe is the pineapple slices, which have been caramelised in fig jam and butter in a hot pan until lightly crisp and golden brown on the edges. To make the decorative pineapple topping,Ilayered the sweet and sticky pineapple slices on top of a bed of melted butter and sprinkled brown sugar, and cut some of the pineapple slices in half and pressed them up against the sides of the baking dish to make the scalloped cake edges. I pressed fresh rosemary sprigs in between, pouring the cake batter in and baking in the oven until cooked through.
The best part? Taking the cake out of the oven, letting it cool down and turning it upside down onto a cake stand. What a moment! Dripping in deliciousness this is THE cake you need to make for your family this festive season. Tbh, I think this is the best cake I have ever made and it deserves to sit on a beautifully dressed table decked in I Love Linen, and shared with the best of company. To make this delicious cake that's sweet, buttery and savoury all in one bite, visit the I Love Linen blog.
