Monday, November 25, 2013


It's seemed like yesterday that I see my eldest child attending formal education. Such a cute looking boy in school uniform and carrying his school bag running around. Last month, I was this teary eye proud mother witnessing this "little boy" graduating with a Bachelor of Science (Finance & Accounting). At that moment, I finally understood how my parents felt when they attended my Convocation eons ago.

Walking down memory lane, it reminded me of a rather old recipe. If my memory did not fail me... this must be one of the very 1st cake that I ever baked. Learnt it in school and revisited this recipe a few months ago.

...Pineapple upside down cake -
 Hardly see this cake around..
It's such a moist and dense cake..
It's definitely on the sweet side... thus I cut down on the sugar.

PINEAPPLE UPSIDE DOWN CAKE ( adapted from Nigella Lawson's recipe)

Butter (for greasing)
2 tbsp sugar
6 slices canned pineapple in juice (plus 3 tbsp of the juice)
11 glace cherries
100gm plain flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
100gm butter (soften in room temperature)
100 gm caster sugar ( I reduced to 60gm)
2 large eggs


  1. Preheat the oven to 200C/400ºF.
  2. Grease a 23cm / 8-9 inch cake tin (not loose bottomed or springform tin)
  3. Sprinkle the 2 tbsp sugar on top of the buttered base and the arrange the pineapple slices to make a circular pattern.
  4. Fill each pineapple ring with a glace cherry, and dot one in each of the spaces in between.
  5. Put the flour, baking powder, bicarbonate of soda, butter, sugar and eggs into a food processor and run the motor until the batter is smooth.
  6. Pour in the 3 tbsp of pineapple juice to thin the mixture a little.
  7. Pour this mixture carefully over the cherry studded pineapple rings. It will only just cover it, so spread the mixture out gently.
  8. Bake for 30 mins, then ease a spatula around the edge of the tin, place a plate on top and turn it upside-down.

The cake is buttery.
 Love the aroma of the cake. 
Super easy to make.
If not the the load of calories piled in this cake... I'll probably bake it again :)

Tuesday, October 8, 2013

I'm back

Wow! Just noticed that I have not been posting here for over a year. 

Many things had happened during this year long hiatus. 

My life has changed since my last post.

I neglected this blog as I needed to spend more time to care for my mother who was battling cancer. 

Sadly, early last November we lost her (due to this illness). 

Mom's demise affected me and I lost my mojo in blogging. 

It took me quite awhile to get up on my feet again... 
However, I could not bake any chiffon cakes for the last 6 months...
Each time I attempt to bake it, the cake would deflate and I often get emotional  when baking it.
Mom loved my chiffon cakes and they would be her breakfast everyday till her last days.

On the family front, the nest is gotten emptier too! 
DS 1 is away attending the National Service Camp for 3 months.
DS2 on the other hand, currently away from home (some 1300 km or 850 miles apart). He is pursuing a degree in Chemical Engineering in Curtin University, Sarawak. 
Only DD is home with us for the time being.

... Hope to be able to write more soon ....