Sunbeam MX8500R Upside Down Pineapple Cake, 120g butter, cubed, Rosemary Olive Focaccia Bread

Recipes continued

Upside Down Pineapple Cake

170g butter, softened

¾cup caster sugar 2 eggs

1 ¼ cups self-raising flour

1 teaspoon baking powder

Topping

120g butter, cubed

¾cup firmly packed brown sugar 1 teaspoon vanilla essence

6 pineapple rings

6 maraschino cherries

1.Preheat oven to moderate (180oC/160oC fan-forced). Grease and line a round 23cm cake pan with baking paper.

2.To make TOPPING, melt butter, brown sugar and vanilla in small saucepan. Add pineapple slices, simmer for 3-4 minutes. Arrange pineapple in base of pan and place a cherry in middle of each pineapple. Pour over ¼ cup of remaining liquid.

3.Place butter and sugar in the large bowl. Mix on medium speed (4-6) until smooth and creamy. Add eggs one at a time beating well after each addition.

4.Sift in flour and baking powder. On low speed (1-3) mix until just combined. Pour batter over pineapple in pan and bake for 40 minutes.

5.Allow to cool in pan for half an hour, before turning onto a wire rack to cool.

Rosemary Olive Focaccia Bread

2 teaspoons dried yeast (7g) 275mls lukewarm water

½teaspoon caster sugar 3 cups plain flour, sifted 1 teaspoon salt

1⁄3 cup olive oil

2 sprigs rosemary

½cup black olives, pitted, chopped

1.Preheat oven to hot (220oC/200oC fan-forced). Grease baking tray.

2.Mix yeast, half of the water and sugar in small jug and allow to stand in warm place until frothy.

3.Place flour, salt, half oil and yeast mixture in large bowl. Using the dough hook, mix on low speed (1-3) allow the dough to form a ball while slowly adding the remaining water. Continue kneading dough for a further 5 minutes. Place in greased bowl, cover and stand in warm place until doubled in size, about 1 hour.

4.Knead dough to knock out air, and shape into two loaves. Press fingers into dough to form indents. Sprinkle with salt, rosemary, olives and remaining oil. Bake for 20-30 minutes or until cooked and golden. Cool on wire rack.

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