Jordan Rondel’s Pineapple upside-down cake with crème anglaise

Jordan Rondel, aka The Caker, is so sought-after, she has published a well-regarded cookbook just 3 years after starting her baking business. There are so many simple, gorgeous desserts in the cookbook, I poured over several recipes before picking this to bake for a small party of blogger friends coming over for lunch.

The Caker’s recipes depend on the best possible ingredients, and luckily, to do this justice, I’d just been gifted a dozen fresh eggs from my friend N’s farmlet. And wow, organic, farm-fresh eggs are nothing like the free-range eggs I’d been used to. Their massive bright golden yolks lend a beautiful richness to the cake.

Baked pineapple has a mellow sweetness, and the caramel gives the cake a wonderful crust. This cake is rich, but surprisingly light textured. This is a spectacular cake, in both appearance and taste.

A silicon pan makes baking and turning out a breeze.

Ingredients:
160g butter, at room temperature
140g brown sugar
¾ large pineapple (cored, and cut into wedges)
240g caster sugar
4 organic eggs
1 tsp vanilla extract
200g plain flour
30g ground almonds
1 ½ tsp baking soda
190ml whole milk

Crème anglaise
250ml cream
1 tsp vanilla bean extract
100g caster sugar
3 egg yolks

Preheat oven to fan bake at 180°C. Melt 50g butter in a heavy bottomed saucepan, then add the brown sugar, and cook for several minutes until sugar is dissolved. Spread the mixture on the bottom of the 22cm silicon pan, then arrange the pineapple segments on top of the caramel.

With a mixer, beat the rest of the butter and all the sugar until light and creamy. Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Sift the dry ingredients together, and add in to the batter in batches, then mix in the milk until smooth.

Turn batter into the prepared pan, and smooth the surface. Bake for 45 minutes until a cake tester comes out clean. Cool for 10-15 mins, before turning out onto a serving dish.

For the crème anglaise, simmer the cream, vanilla bean extract and 50g caster sugar over medium heat. Whisk the remaining of the sugar and egg yolk until light and doubled in volume. Add the heated cream mixture to the yolk mixture while whisking. Return to the pan, and heat slowly until mixture thickens to coat the back of a wooden spoon. Strain into a serving jug, and chill before use.

This has been entered into Sweet New Zealand, a monthly Kiwi blogging event, started by the delightful Alessandra and hosted this month by me(!).

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2 thoughts on “Jordan Rondel’s Pineapple upside-down cake with crème anglaise

  1. easyfoodhacks says:

    Thanks Lucy. It's *blush* the first time I've used organic eggs. Only because I was gifted them (thanks Noriko!), and The Caker's recipes actually insist on them. I'm blown away by how good they are. I'm not sure if I would regularly purchase them over the free-range eggs, but I'm definitely impressed.

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