PINEAPPLE UPSIDE DOWN CAKE

Ingredients
TOPPING

CAKE

1/4 cup (60g) unsalted butter, melted

1/2 cup (100g) packed light brown sugar
sliced pineapple (6-8 canned slices or use fresh)
15-20 maraschino cherries
1 and 2/3 cups (210g) sifted all-purpose flour, careful not to overmeasure 1
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted
3/4 cup (150g) packed light brown sugar
1/4 cup (50g) granulated sugar
1 large egg, room temperature preferred
1/4 cup (60g) yogurt2
1/2 cup (120ml) milk3
1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use
fresh)
1 Tablespoon (15ml) vanilla extract

Procedure
1.
2.

Preheat oven to 350F (177C).

Prepare topping first: Place 1/4 cup of melted butter into a 9-inch pie
dish or 9x2 inch (deep dish) round cake pan. Make sure it is a deep pan.
Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange
cherries between the pineapple slices. Set aside.
3.
Prepare the cake: In a medium bowl, mix together flour, baking powder,
baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter
in the microwave. Whisk in the sugars vigorously getting out any brown sugar
lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and
vanilla extract until combined. Slowly mix in dry ingredients until no lumps
remain. Batter will be thick.
4.
Pour/spoon batter into prepared panInvert cake on top of a cake stand or a
large serving plate. Slice and serve warm, room temperature, or even cold.

BUKO PANDAN

Ingredients

5
1
3
1
1

pieces buko, juice and meat reserved

cup nata de coco, syrup reserved
pandan leaves
tsp green unflavored gelatin
pint coconut ice cream

Procedure
1. Combine buko juice, nata de coco syrup, and enough water to make 8
cups. Add pandan leaves and simmer mixture over low heat until the
flavor is extracted; around 20 minutes or until leaves turn yellowish.
Remove from heat and discard leaves.
2. Sprinkle gelatin over the pandan mixture. Stir well until the granules
dissolve. Mix in nata de coco and coconut meat.
3. When the gelatin is thick enough to coat the back of a spoon, quickly pour
the mixture into molds. Gently tap molds on the tabletop to remove air
pockets.
4. Allow to cool in the refrigerator until the gelatin solidifies. Serve topped
with coconut ice cream.

COOKERY
NC II

Farrah Grace P. Daulayan

Glady Scan S. Alindada

Submitted to:

Ms. Lorie Mae Oftana Ladeza

Trainer