Monday, July 15, 2013

Pineapple cake tatin's way (gateau à l'ananas façon tatin).

This cake is everything but light !
That's said !
And my father just loooooves it !
I baked it to my sister in law, once, who is Brazilian. It was exactly the one she used to bake, when she lived in Brazil.
It reminded her some perfumes of her country. It's strange how a taste, a flavor, a perfume can send us into childhood or into an instant of our life or even, to a person.

My grand father, who were italian, used to cook special meatballs. I never ate meatballs as those ones. Even when I lived in Italy. I ate a lot of meatballs, but they never tasted as my grand-father's ones.

I was able to eat them cold and for breakfast. When we know that, in general, frenchmen eat sugared for breakfast, it let you know how much I loved them.

But my beloved grand-father is dead 2 years ago and I still can not cook those meatballs. I'm too scared about how I'll feel, eating them.

Anyway ! TODAY, IT'S PINEAPPLE PARTY, BABY !! Let play cymbal and maracas, we're leaving for Rio or Brasilia or anywhere else sun is shining and people are dancing samba !

Here what' you'll need :
  • 200 grams of unsalted butter
  • 250 grams of flour
  • 250 grams of brown sugar
  • 5 eggs
  • 350 grams (or so) of pineapples (canned or fresh, as you like)
  • 8 entire slices of pineapples. 
  • 10 grams of baking powder
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of brown rum
  • 1/4 cup of caramel liquid (toffy ?). If you don't find it made, you'll need sugar and water to make it.
Preheat your oven at 150°C (300°F / Th5). The last 10 minutes, you'll need to increase it at 180°C (350°F / Th 6).



Step 1 : 
Beat eggs with sugar.


Step 2 :
Pour melted butter and whisk.


Step 3 : 
And your flour with the baking powder into. 


Step 4 :
Then, add vanilla and rum, always whisking.



Step 5 :
Flour your pieces of pineapple. It will help them to not fall into the bottom of your cake. And add them gently to your mixture.



Step 6 : 
Butter and flour a pan to prevent the cake to stick. And pour the caramel into. 


Step 7 : 
Then, arrange your pineapple slices as a flower. 


Step 8 :
Carefully, pour the mixture on it. And in the oven for 35 minutes. Then increase at 180°C (350°F / Th6) for 10 minutes more.


Step 9 : 
When it's cooked, wait for 5 minutes and turn it over. Slowly and carefully, take off the pan. 



Bon appétit ! 


Recapitulative :
  • 200 grams of unsalted butter
  • 250 grams of flour
  • 250 grams of brown sugar
  • 5 eggs
  • 350 grams (or so) of pineapples (canned or fresh, as you like)
  • 8 entire slices of pineapples. 
  • 10 grams of baking powder
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of brown rum
  • 1/4 cup of caramel liquid.
Preheat your oven at 150°C (300°F / Th5). The last 10 minutes, you'll need to increase it at 180°C (350°F / Th 6).

Beat eggs with sugar.

Pour melted butter and whisk. 

And your flour with the baking powder into. 

Then, add vanilla and rum, always whisking. 

Flour your pieces of pineapple. It will help them to not fall into the bottom of your cake. And add them gently to your mixture.

Butter and flour a pan to prevent the cake to stick. And pour the caramel into. 

Then, arrange your pineapple slices as a flower. 

Carefully, pour the mixture on it. And in the oven for 35 minutes. Then increase at 180°C (350°F / Th6) for 10 minutes more.

When it's cooked, wait for 5 minutes and turn it over. Slowly and carefully, take off the pan. 

8 comments:

  1. Looks delicious!!
    One of these days, I am going to try one of your recipes.
    P.S.: I have finally started blogging, after reading so many blogs!

    ReplyDelete
    Replies
    1. Thank you, Gina; If you'll try one, please, let me know if you liked it. And good luck for your blog ! :)

      Delete
  2. That looks like a perfect summer dessert to me...

    Maybe this weekend I'll make one for my son...

    ReplyDelete
    Replies
    1. Thank you, RMW, I love pineapple too. And this cake has the right summer's flavor. :)

      Delete
  3. Wow, your cake looks beautiful! Last time I tried to make one just like this, it was a complete disaster! I could only eat the slices of pineapple, the rest was uneatable.

    ReplyDelete
    Replies
    1. How it could be ? I don't want to be pretentious, but maybe try this one. I promise it's simple and, except maybe for cooking part, I'm sure you'll succeed it without problem.
      When I say "cooking part", it's just because I needed time to find the right cook and as we don't have the same ovens, across the ocean ....

      Delete
  4. Dear Axelle-This is Pineapple Upside-Down Cake in the U.S.A.. Delicious! Regards-Jamie

    ReplyDelete
    Replies
    1. This is the Brazilian name too ! :)
      It is really delicious, you're right. Even if it's a little bit heavy after meal, in summer, sometimes ! But with a vanilla ice cream, this is perfect.

      Delete