Chilli & Ginger Cake

Chilli & Ginger Cake

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A supercharged upgrade to your old school Pineapple Upside Down Cake!

8 Glace Cherries (to keep it old school!)
100g Unsalted Butter, softened
100g Golden Caster Sugar
100g Self Raising Flour
2 Large Eggs
1 tsp Baking Powder
1 tsp Ginger, ground
Pinch Salt
1 Red Chilli, finely Chopped
1 tsp Vanilla Extract
2 tbsp Aloha 65
100g Dried Pineapple

100g Caster Sugar
200ml Double Cream
40ml Pineapple Juice
20ml Aloha 65
150g Unsalted Butter, softened


  1. Preheat Oven 180c. Grease and flour a loaf tin and lay the cherries into the base.
  2. Add the butter, sugar, flour, eggs, baking powder, ginger & salt to the bowl of a stand mixer and beat until combined. Add the chilli, vanilla and Aloha 65 and beat gently until homogenous (over mixing here will cause a dense cake)
  3. Fold in the dried pineapple and spoon the batter into the prepared tin.
  4. Place on the middle shelf and bake 30-35 minutes, or until golden, risen and a skewer comes out clean.
  5. Leave in the tin for 5 minutes before inverting onto a wire rack. Leave to cool completely.
  6. Meanwhile make the caramel. Heat a medium sized frying pan over a medium heat. Sprinkle the caster sugar over to just cover, keeping some back if it means you will create a thick layer. As the patches of sugar begin to melt, sprinkle over the remaining sugar as if you are filling in the gaps. This prevents the direct caramel from burning.
  7. Keep going, swirling the pan as you go to combine the sugar. DO NOT STIR, this will cause the sugar to crystallise.
  8. Once melted, increase the heat until the caramel reaches a rich amber colour. Pour in the cream, pineapple juice and Aloha 65 and whisk until combined. It will clump but persevere and it will come back.
  9. Once homogenous, remove from the heat and whisk in the butter bit by bit. Once smooth decant into a jug.
  10. Serve the cake with plenty of sauce drizzled over. Enjoy!

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