Esta es una exhibición prevé de cómo se va ver la receta de 'Apple Pineapple Choco Nut reverse cake' imprimido.

Receta Apple Pineapple Choco Nut reverse cake
by Foodessa

Apple Pineapple Choco Nut reverse cake

Apples reach for tropical Pineapple embracing specks of nuts and chocolate. No electric beater required.

For a dedicated post...refer to:
http://www.foodessa.com/2017/10/apple-pineapple-choco-nut-reverse-cake.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
  Raciónes: 10 slices

Ingredientes

  • . > (American / Metric measures) <
  • . > Cake foundation:
  • . 1/4 cup (60g) unsalted butter
  • . 1/2 cup (50g) brown sugar, packed
  • . 3 thin pineapple slices (fresh preferred)
  • . 6 maraschino cherries, halved
  • . >Cake batter:
  • . 1 cup (150g) A.P. flour
  • . 1/2 cup (100g) granulated sugar
  • . 1/2 cup (85g) raw walnuts, coarsely chopped
  • . 1/2 cup (90g) bittersweet chocolate chipits
  • . 1 tsp. (5ml) baking powder
  • . 1/2 tsp. (2.5ml) baking soda
  • . 1/4 tsp. (1.25ml) sea salt
  • . 1 tsp. (5ml) ground cinnamon spice
  • . 2 big apples (type McIntosh), cored, peeled, cut in small chunks while making the batter
  • . 2 xLarge eggs
  • . 1/2 cup (120ml) grape seed oil (canola is fine)

Direcciones

  1. . Pre-heat the oven at 350F/180C/Gas4. Use a 9 inch/ 20cm round cake pan. Position the rack in the center of the oven.
  2. . > Cake foundation: Put the butter in the cake pan. Set it in the oven for no more than 5 minutes. Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine. Place the pineapple slices into a circular design with halved cherries in between. Set the cake pan aside.
  3. . > Cake batter: In a large bowl, initially add all the DRY ingredients. Then, add in the cubed apple pieces as you are cutting them. Gradually toss them into the dry mix. Keep tossing them so that they get well coated each time. Lastly, pour the oil and add the eggs. With a strong spatula mix and combine just until all traces of flour disappear. Do not over mix. Spoon the batter over the fruit base and very gently spread out rustically.
  4. . BAKE for no more than 40 minutes in a dark pan or 35 minutes in a lighter one. Once out of the oven, place the pan onto a rack and let it rest for 15 minutes. Afterwards, pass a knife around the perimeter. Place a serving plate on top of the pan and quickly flip it over. Wait a few seconds before slowly removing the pan to reveal your beautiful upside down fruit torte.
  5. . Flavourful wishes from Claudia's kitchen...FOODESSA.com