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Gâteau Mousson Ananas
A light and airy pineapple upside-down cake, a beloved Mauritian dessert with a tropical twist. This cake features a moist sponge infused with pineapple flavor, topped with caramelized pineapple rings and cherries.
ð§ ææ
- 1 can (approx. 450g) g Canned pineapple rings(drained, reserve syrup)
- 8-10 pieces Maraschino cherries(stems removed)
- 100 g Butter(softened, for topping)
- 150 g Brown sugar(for topping)
- 200 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 125 g Butter(softened, for cake batter)
- 200 g Granulated sugar(for cake batter)
- 3 large Eggs
- 1 tsp Vanilla extract
- 120 ml Milk
- 60 ml Pineapple syrup(reserved from can)
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease and flour a 20-23cm (8-9 inch) round cake pan.
ð¡ ããã®ã³ã: Using parchment paper at the bottom can help with removal. - 2
For the topping, spread the 100g softened butter evenly over the bottom of the prepared cake pan. Sprinkle the brown sugar evenly over the butter.
â±ïž 5 minutes - 3
Arrange the drained pineapple rings over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring.
â±ïž 5 minutes - 4
In a medium bowl, whisk together the flour, baking powder, and salt.
â±ïž 2 minutes - 5
In a large bowl, cream together the 125g softened butter and granulated sugar until light and fluffy.
â±ïž 5 minutes - 6
Beat in the eggs one at a time, then stir in the vanilla extract.
â±ïž 3 minutes - 7
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and pineapple syrup, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
â±ïž 5 minutes - 8
Gently spread the cake batter evenly over the pineapple and cherry layer in the cake pan.
â±ïž 2 minutes - 9
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
â±ïž 45 minutesð¡ ããã®ã³ã: Check for doneness at 40 minutes. - 10
Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. If any pineapple or cherries stick to the pan, gently reposition them on the cake.
â±ïž 15 minutes
ð¡ ããã®ã³ã
- âEnsure pineapple rings are well-drained to prevent a soggy cake.
- âUsing room temperature ingredients for the batter will ensure a smoother consistency.
- âIf you don't have canned pineapple, fresh pineapple can be used, but it will need to be pre-cooked slightly to remove excess moisture.
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- Add a tablespoon of rum to the cake batter for an extra flavor dimension.
- Substitute other tropical fruits like mango or papaya for the pineapple.
- Serve with a dollop of whipped cream or vanilla ice cream.