Bake for 70 minutes. Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens. Ensure the mix is level and pushed into all gaps and corners. Cream the golden caster sugar and butter together until the mixture becomes all fluffy. Hi Emma. The reason I write all this is that I’ve been trialing a few different ways of cooking pineapple upside down cakes, and this Captain Morgan’s infused one could well be the best of them. Ditto caramel sauces and vanilla based ice cream. Spoon the cake mix on to the pineapple base. Then add in the polenta, almonds, flour and baking powder. Stir in 60g Captain Morgan’s. Post was not sent - check your email addresses! Pour the rum caramel into the lined loaf tin. Cut more if you need, then remove the pineapple from the tin and set aside. Once done, check it’s thoroughly cooked by stabbing it in the middle with a clean knife – if it comes out clean it’s cooked, but if not, you failed me. Grill, BBQ, roast or fry. Bake for 70 minutes. Mix again until you have a lovely smooth texture, and then chuck in 100ml pineapple juice. A collection of clean eating recipes that'll make you proper happy. Drizzle the cake with as much of the extra pineapple juice as you want, and finish with a dusting of icing sugar. Now make the cake. Add the milk and cream slowly into eggs to make custard. Read on for the recipe. Remove the skin and cut the flesh into triangles. Add the flour, salt and baking powder. Serve with ice cream. Ensure the mix is level and pushed into all gaps and corners. Spiced rum, like Captain Morgan’s, is towards the top of my list of “booze that’s good for cooking”. This gluten-free, flourless citrus cake is made using polenta and ground almonds. To be honest, I can’t remember which came first. Preheat the oven to 160C, and grease a cake tin up all lovely and nice phwoar for your cake mix. If you’re using a mixer, just use the slowest setting throughout. Slowly heat until the water boils away and the sugar syrup turns golden brown. Churn. Sign up for a weekly prompt about #Supplemental, and a monthly email on all things food. Place the tin on a tray with sides (in case liquids bubble over) and put in the centre of the oven. Lay the peeled pineapple on its side and cut into 5 slices, 1 inch (2.5cm) thick rounds. Or was it the trip to Cuba, where I learned that the only thing you can do during a hurricane is drink Mojitos, Cuba Libres and Daiquiris? Check you’ve got enough to line the loaf tin by arranging them in the base like crazy paving. Put the sugar and water in a non stick frying pan or small saucepan. Add the rum. When it turns caramel coloured, add butter, a glug of Captain Morgan’s, and bananas cut on a length. Ensure the egg is incorporated into the butter and sugar mix before adding the second. Place the tin on a tray with sides (in case liquids bubble over) and put in the centre of the oven. Save my name, email, and website in this browser for the next time I comment. Then the almond and polenta. Sweeeeet. Rum chicken – chicken thighs, marinated overnight in Captain Morgan’s, honey, fresh ginger, garlic, chilli, maybe some herbs and spices like cinnamon, nutmeg, thyme. You could add a splash more rum at this point and flambé. Slice two discs from a medium pineapple – about 2cm thick. Then stab lots of little holes across the top, which will allow your extra pineapple juice to soak into the cake. Did you serve it with ice cream or something like Creme fraiche? As Ruby said "pineapple is a versatile food" . This is a Sponsored Post. Pineapple Polenta Cake Time: 60 minutes (including baking) Serves: 10 Coeliac, Vegetarian Ingredients: 200g butter 150g golden caster sugar 4 eggs 140g polenta 75g ground almonds 125g gluten-free white flour 2 tsp baking powder 100ml pineapple juice, plus extra to drizzle Icing sugar (to decorate) Method: Preheat the oven to 160C, and grease a cake… Cook for 5 minutes. Serve with baked peaches. Sift the flour, salt and baking powder together. It’s all good. no fat, high in vitamin C and full of the flavour of Queensland sunshine. But you could make it by hand – ensure the butter starts at room temperature if so. The blog continues as more and more pineapple recipes are discovered from around the world. Three other things you could cook with Captain Morgan’s. Then add the rum. Add one egg. The cake will be dark golden and domed. . Rum and ginger ice cream – warm 250g milk, 250g cream, a teaspoon of ground ginger. If you’re one of those poor unfortunate souls who has a nut allergy, just replace the ground almonds with more gluten-free flour. For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Once everything is mixed in, stop. Shove it in your pie-hole, along with a nice cuppa tea innit. There’s depth and subtlety, as well as a hearty punch. Your email address will not be published. I get loads of vanilla and caramel when I smell and taste this particular amber nectar. I’ve had a blurry love affair with rum since a rugby tour to Barbados (yes, that great rugby playing nation). Cut the core out using a round pastry cutter or melon baller. This site uses Akismet to reduce spam. (this will take a few minutes – you could start to weigh out the cake mix whilst you wait.) Beat. 6 ratings 3.9 out of 5 star rating. Gluten-free . Stir. On which note …. Orange blossom and creme fraiche panna cotta. Looks amazing – am going to make it for friends this weekend. Create a free website or blog at WordPress.com. A couple of questions though – are the almonds chopped/ground/whole? Cherry blossom cake. Eat with cream or crème fraiche. And if you don’t like pineapple (gutted for you: no pina coladas = tragedy) use orange juice or lemon juice instead. Bananas Foster – melt golden sugar, cinnamon and a splash of water in a pan. Probe the cake with a skewer or sharp knife – the centre should feel firm and the probe should come out clean. Again, beat until incorporated. Once everything is mixed in, stop. Spiced rum caramel forms a base turned top (like a tatin), and the rum flavoured cake mix is mostly almond and polenta, so it ends up firm yet moist and deceptively light. Put the mixture in your greasy tin, smooth it over, and bake for 45 minutes. “pineapple juice doesn’t come in a can – it comes in a hard, spiky shell called a pineapple.” ~ jarod kintz After five minutes of cooling, turn the cake out onto a board or cooling rack. Pineapple and ginger spiced polenta cake accompanied by a red wine reduction, pineapple sauce, and candied ginger. Wait for a minute then place the pineapple in the base – take care not to touch the caramel with your fingers. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert 1 hr and 10 mins . Spoon the cake mix on to the pineapple base. Add a splash of rum to whatever you’re drinking. Fruits like bananas, pineapple and peaches, raisins pair well. wonderful delicious mini treats. Then the almond and polenta. Those caramel and vanilla flavours in the rum come through nicely. Wait for the cake to cool completely before peeling the paper away and slicing. Now I’m older and wiser I realise that you don’t have to just glug through the good stuff – sometimes you can cook with it as well. Required fields are marked *. Ground almonds (I’ll amend the recipe) and I serve with creme fraiche. ... Gluten free pineapple and polenta cake 100ml pineapple juice, plus extra to drizzle. Strawberry Jam, made with pineapple? Freeze. https://www.goodfood.com.au/recipes/glutenfree-pineapple-and-polenta-cake-20190913-h1hztv. But the point is, it’s been a while, and it’s been emotional. 10) serve pineapple side up. Add the butter, stir it in. Buff. *Recipe adapted from Johnny Iuzzini On a more savoury note, there are loads of chicken marinades that benefit from a splash of The Captain. i have to say that this was a hit with everyone. Spread over the base and a quarter of the way up the sides of a 20cm round Set the oven to 170C. Prepare cake: Using an electric mixer or by hand, cream the butter and 1 cup (250ml) of the sugar in a large bowl. Whisk 4 egg yolks and 80g sugar. Hummingbird poke cake the perfect potluck cake full of pecan pineapple and banana our location caramelized pineapple polenta cake Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens. Your email address will not be published. Head to The Bar for more information on Captain Morgan’s and other spirits distilled by Diageo. Which means I immediately think of baking and desserts; fairly unoriginal, but there’s nothing wrong with that. Line the loaf tin with greaseproof paper. When it’s eventually cooked all lovely and golden brown, allow it to cool on a wire rack. And rhubarb. . Take off the heat. Learn how your comment data is processed. the cakes were light, very moist with an unusual texture (thanks to the polenta) and had the right amount of sweetness. Thanks. Easy . Whisk the eggs together lightly, and blend into the mixture. The cake will be dark golden and domed. It will foam, bubble and generally smell awesome. The easiest way to do this is with a stand mixer and the paddle attachment. Try putting pineapple cubes or rings in the bottom of the cake tin, and then you’ve made one of those fancy-ass pineapple upside-down cakes ooop. Cream the butter and sugar together until smooth and light. Sorry, your blog cannot share posts by email.

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