![]() ![]() This cake is best served slightly warm or at room temperature, with vanilla ice cream, lightly whipped cream or custard. Sure you can make turnovers from scratch scratch, but puff pastry produces reliably light, flaky, and simple turnovers. The backbone of this recipe is frozen puff pastry. ![]() Just three ingredients are all you need to make the turnover part of these pineapple turnovers. Use your finger to run a bit of the butter around the side of the pan so that its well-greased. Recipe ingredients I don't know if you can get simpler then this. Leave the cake to cool in the tin for 1 minute and then carefully turn out onto a serving plate and leave to cool. Pour the melted butter into a 8 removable cake pan. Make this slimmed-down classic dessert A buttery rich caramel flavor paired with pineapple takes this cake to a whole. ![]() Carefully spoon over the pineapple slices and spread level.īake for 30 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean. Sift the flour, baking powder and salt into the bowl, add the milk and fold together until smooth. Gradually add the eggs, mixing well between each addition. Place the remaining whole ring in the middle of the tin.Ĭream the remaining 175g/6oz butter and the caster sugar together until pale and light. I love this cake, normally using tinned pineapple but in this case, a proper pineapple is. Defrost the puff pastry according to the directions on the box. Cut seven of the pineapple rings in half to make semi-circles and arrange around the tin – you may only need six of the rings depending on how tightly you pack the slices. Bake the turnovers for 15-20 minutes or until the puff pastry is nice and golden. Put the soft brown sugar and 60g/2oz of the butter in a small frying pan and melt over a medium heat. Butter the sides of a deep 20cm/8in cake tin.ĭrain the pineapple slices and leave to dry on kitchen paper. ![]()
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