So this week I tried a fruit and vegetable delivery service called Box Fresh. It is just fantastic, I cannot recommend this enough if you are in Sydney. All of the produce is fresh straight from the markets and is much higher quality than the supermarkets or grocery stores. It is also surprisingly good value, (free delivery!) and really encourages you to eat more fruit and vegetables because it is right there.
And despite a dyslexic moment on my behalf with my address, it was still delivered fine! A very personal and efficient service from both Greg and Mikala.
I thought I had perhaps over ordered with the Chef's Box ; but I am getting through it fine so far!
So this recipe came about because I have a beautiful Bethonga Gold Pineapple in my fridge. I have kept half for just eating fresh because it is so sweet and juicy, I swear it tastes like a Pina Colada!
The other half has been donated to an upside down cake which I have always thought sounded fun cause they are upside down. That sounds silly now I say it actually.
Anyway, I just adapted a basic cake mix and added the pineapple syrup mix.
1/2 large pineapple
50g agave syrup
40g natural honey
3 tsp mixed spice
150g butter at room temperature
1/4 cup soy milk
100g white plain flour
80g wholemeal flour
1/2 tsp baking powder
Preheat oven to 180C. Grease 20cm non-stick cake tin (a springform tin would be good here, but I managed without somehow.)
Peel pineapple and cut in half length ways then remove core. Cut into 1cm thick slices. Heat agave syrup and honey in a frypan with mixed spice, add pineapple and cook over high heat for 5 minutes making sure pineapple is covered.
Pour syrup into the tin and arrange pineapple slices; I actually had half of the pineapple syrup mixture left over.
Cream butter and sugar until light and fluffy. Add the eggs one at a time. Fold through the flour and baking powder. Spoon batter on top of pineapple and tap on bench to remove any air bubbles. Try to cover the syrup mix totally, but the edges cake batter will spread out in the over.
Bake on a tray (syrup can leak a little) for 45 minutes or until the middle has risen and a skewer comes out clean. Remove to a rack to cool before (careful!) turning out upside-down.