Aloha 65 Chilli & Ginger Cake
CHILLI & GINGER CAKE
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
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
- Preheat Oven 180c. Grease and flour a loaf tin and lay the cherries into the base.
- 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)
- Fold in the dried pineapple and spoon the batter into the prepared tin.
- Place on the middle shelf and bake 30-35 minutes, or until golden, risen and a skewer comes out clean.
- Leave in the tin for 5 minutes before inverting onto a wire rack. Leave to cool completely.
- 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.
- Keep going, swirling the pan as you go to combine the sugar. DO NOT STIR, this will cause the sugar to crystallise.
- 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.
- Once homogenous, remove from the heat and whisk in the butter bit by bit. Once smooth decant into a jug.
- Serve the cake with plenty of sauce drizzled over. Enjoy!