We often turn to food to warm us up from the inside. We believe that these sweet recipes from Sasko will definitely make it onto your menu plan this year.
Pineapple Upside-Down Tart
1 pineapple, peeled and sliced
1/2 cup sugar
1 packet Sasko Regular Plain White Buns
80 g butter, softened
Preheat the oven to 180 degrees Celsius and grease a 23cm cake tin. Cut all but one of the pineapple slices in half to form semicircles and cut out the hard centres. Place a small, non-stick pan on medium-high heat and pour in the sugar. Swirl the pan to ensure the sugar melts evenly, until all the sugar is dissolved and turns a caramel-brown colour. Carefully pour the caramel into the cake tin and then carefully arrange the pineapple slices on top of the caramel (don’t touch the hot caramel as you will burn yourself), placing the one full slice in the centre and the half slices around it in a domino pattern.
Cut four of the buns in half, butter them and arrange them in the same way on top of the pineapple, butter side down, and press down gently to secure them. Bake in the oven for 35 minutes before removing and cooling for 10 minutes. Place a plate on top of the cake tin; then, using oven gloves, press the tin and plate tightly together and flip them over so that the tart falls out onto the plate without any of the liquid spilling. Serve warm with whipped cream or ice cream.
Apple and Cardamom Crumble Cake
300 g Granny Smith apples (approx. 3 apples), peeled, cored and chopped into 1cm cubes
80 g Demerara sugar (use brown sugar if you can’t find Demerara)
80 g cold butter, cubed
100 g Sasko Cake Flour
Zest of 1 lemon
1 packet Sasko Quick Treats Vanilla Muffin Mix
1 tsp. ground cardamom (can be replaced with cinnamon)
2 extra-large eggs
140 ml sunflower oil
300 ml yoghurt
Preheat the oven to 180 degrees Celsius and grease a 23cm spring-form cake tin. Place all of the crumble ingredients into a bowl and rub between your fingers until it comes together to form a breadcrumb-like mixture. Set aside and in a separate bowl, mix together the eggs, oil and yoghurt. Mix together the packet mix and the cardamom (or cinnamon) and then add it to the egg mixture. Whisk until combined and lump free, spoon into the cake tin and even out the top of the batter. Top with an even layer of apple cubes before sprinkling over the crumble mixture. Bake in the centre of the oven for approximately 80 to 85 minutes or until a knife inserted into the centre comes out clean. Allow to cool completely before removing from the cake tin and serving with whipped cream, or just as is.
Recipes and images: Sasko