Upside down pineapple cake with rooibos, ginger and pepper ice-cream

Made by Tamarin during the ice cream and sorbet flavour challenge in MasterChef Ireland 2012

Ingredients


Pineapple cake
  • 100 g sugar
  • 100 g flour
  • 100 g butter
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 50 g brown sugar
  • 50 g soft butter
  • pineapple rings
  • 2 tblsp pineapple juice

Ice-cream
  • 200 ml milk
  • 5 egg yolks
  • 100 g caster sugar
  • 250 ml cream
  • ginger- fresh and candied
  • ground pepper corns
  • rooibos tea

Pineapple crisp
  • pineapple
  • icing sugar

Method

Cake
  1. Beat the sugar and butter together
  2. Add eggs, vanilla mix and juice. Fold in flour. Mix soft butter and brown sugar.
  3. Put this mixture into bottom of cake tin. Layer pineapple on top.
  4. Put cake mix on top and bake for 30-35 minutes at 170°C.
Ice-cream
  1. Heat milk and infuse with tea and ginger. Add to eggs and sugar and back on heat.
  2. Allow to cool and then add cream. Churn.
  3. When ready for freezer put in ginger and pepper.
  4. Freeze.
Pineapple crisp
  1. Cut thin strips of pineapple and sprinkle with icing sugar.
  2. Bake in oven until crisp


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