Although the to-do is probably winding down in England, I’ve still got a few hours of today here in Bogota. A few minutes ago I Googled the royal wedding cake out of curiousity. Most of the description was about the appearance of the lavish cake. Who cares what the wedding cake tastes like; it’s all for show, right? Mostly true, but I like to think that some people appreciate the inside as well as the outside. The journalist’s excuse could be that the recipe was a secret. I’m glad they at least hinted at the ingredients, setting it apart from many traditional American white cakes.
Tonight I put together a cake of my own. Nothing fancy, though. Just a pudding cake with pineapple and panela on the bottom.
Pineapple Upside Down Pistachio Pudding Cake
1/3 cup butter, melted
1/3 c panela, grated
3/4 cup pineapple, chopped
1 package pistachio pudding mix
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup panela
2 extra large eggs
1/2 cup butter, softened
1 cup milk
1 teaspoon almond extract
Preheat your oven to 350*F.
Pour the melted butter into a glass casserole (9″x13″?) and sprinkle the panela on top. Scatter the chopped pineapple pieces evenly over the butter and panela.
Mix the dry ingredients together. In a separate bowl, beat the eggs lightly, then add the milk, butter and extract. Mix them well, before adding these liquid ingredients to the dry ones. Stir the batter until it is uniformly moist. It will be a thick batter.
Spread the batter over the pineapple in the glass casserole.
Bake the cake for 40-45 minutes, or until it passes the “done test” (toothpick comes out clean when poked in the center of the cake.).
Now that I’ve tried a small piece, I think I might adjust the amount of panela or use some sugar in the mix. It wasn’t very sweet. However, the pineapple-panela stuff might be sweet enough for some folks. See what you think.