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Add a photoThis recipe is the version created by one of my favorite chefs Nigella Lawson.
Ingredientes
- butter (for greasing)
- 2 tablespoons sugar
- 6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
- 11 glace cherries (approx. 75g total weight)
- 100 grams plain flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 100 grams soft butter
- 100 grams caster sugar
- 2 large eggs
Direcciones
- Preheat the oven to 200°C/gas mark 6/400ºF. Butter a tarte Tatin tin (24cm/9 inches wide at the top and 20cm/8 inches diameter at the bottom) or use a 23cm / 8-9 inch cake tin (neither loose-bottomed nor springform).
- Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
- Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
- Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
- Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
- Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft - ha! - move, turn it upside-down.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 628g | |
| Calories 1585 | |
| Calories from Fat 848 | 54% |
| Total Fat 96.27g | 120% |
| Saturated Fat 57.18g | 229% |
| Trans Fat 0.0g | |
| Cholesterol 643mg | 214% |
| Sodium 2321mg | 97% |
| Potassium 571mg | 16% |
| Total Carbs 161.71g | 43% |
| Dietary Fiber 5.1g | 17% |
| Sugars 75.96g | 51% |
| Protein 24.65g | 39% |
