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Published Friday, January 15, 2021
Pineapple upside-down cake
By Melissa Pette
No one can complain about the food in Costa Rica. Every day we can buy fresh fruit. There is never a shortage of seasonal fruits.
In my hometown of Aberdeen, Boston, Mass., strawberries are more expensive and hard to find in winter. Do you remember which is the most challenging fruit to get in your hometown?
Well, let's take advantage of that wonderful opportunity to have fresh fruit all year long by making delicious recipes. Like this Pineapple Upside-Down Cake by our new friend, Cynthia Abraham.
Cynthia is writing to us from Edinburgh, Scotland. She gives her permission to tell you a bit of her story.
"I have visited that little piece of paradise twice. I can't wait to enjoy next Christmas there," said Cynthia. "On my first trip, I lived in the house of a very kind Tica, Daniela, who I met when she came to study at the University of Edinburgh for two years."
Pineapple upside-down cake
By Cynthia Abraham
Edinburgh, Scotland
While we were visiting the National Museum, my Tica friend took me to a nice little coffee shop, "Manuelitos" I remember, or something like that. There I had the best pineapple upside-down cake ever!
If you haven't tried it yet, this is your chance to make this tasty and easy pineapple cake. The ingredients for 8 people are:
• 1 can with circular sliced pineapple in its own juice (do not throw away the juice).
• 3 eggs.
• 150 grams of butter.
• 150 grams of sugar.
• 150 grams of flour.
• 16 grams of baking powder.
• 1/4 of a glass of Pineapple liquor (I recommend the Malibu Rum Caribbean Pineapple. You can buy it at any supermarket).
• 1 package of liquid caramel (Smucker's Caramel Flavored Syrup works).
• 1 can of cherries (I recommend Del Monte sweet cherries or Great Value Maraschino cherries).
First, add the caramel to the bottom of a rounded cake pan. Then, place pineapple slices. Put it in the fridge (not the freezer).
The dough. First, split yolks and whites. In a blender, mix the egg whites until they get creamy. Then add the yolks and continue beating for 5 more minutes.
In a large bowl, add the sugar and butter. Mix. Then add the flour and baking powder. If you have time, you can strain the flour before adding it inside the bowl.
Then, slowly add the egg-cream to the bowl and mix. Add the butter and sugar, and gently mix. Add the dough into the pineapple rounded cake pan.
Remember to spread the dough very well over the whole pineapple.
Heat the oven to 340 Fahrenheit (or 170 Celsius). Bake the cake for 25-30 minutes.
Do you remember the pineapple liquor? Heat the pineapple juice in a pan and when it is about to boil turn it off. Add the pineapple liquor. Mix until the juice evaporates a bit. The goal is to make a syrup.
In a flat dish, put the cake upside down and carefully disassemble it. Add the pineapple liqueur syrup on top. Add the cherries at the center of each pineapple slice.
And there you made it! The best pineapple round cake ever!
Melissa's note: Thank you very much to readers for writing, for sharing your photos and your recipes. If you have missed a recipe, don't worry, all the recipes are published on the AM Costa Rica Food page.
Pura vida and salud!
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Email your comments or inquiries to Melissa Pette at melissaamcr2017@gmail.com. Do you want to share your recipes with AM Costa Rica readers? Send your homemade recipes with a horizontal photo of the dish to food@amcostarica.com.
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