We had friends for a meal at the weekend - inspired by the resurgence of baking and Madelief's beautiful blog, H and I did a bit of whisking and beating to make a couple of desserts.
Pineapple up-side-down sponge
Whilst H made a light sponge - your favourite sponge mixture recipe will do, I cut up a fresh pineapple which I then gently but briefly cooked in melted butter and dark brown sugar to caramelise it. This was placed in the bottom of a greaseproof cake liner inside the cake tin and then interspersed with glacé cherries cut in halves. Place the sponge mixture on top and cook for the normal length required for the sponge recipe you use. When throughly cool remove liner then tip the cake over onto a plate so that the pineapple is on the top - serve with a dollop of thick cream.
The second dessert - Blueberry soured cream cake with a cheesecake frosting - recommended by Madelief can be found here. The only thing I did differently was to replace half of the fresh blueberries in the cake mixture with dried. It is very easy to make and looks attractive especially with the addition of some fresh violets - Madelief's idea. We have a carpet of violets in the garden at the moment so a few will not be missed and they are edible.