I have to confess, in most things, to being a fogey before my time, but particularly with music. My radio is set to Absolute 80s where it shall stay until they set up Absolute 40s. I’m more Andrews Sisters than Destiny’s Child, more Bing than Bieber...I’m sure you get the idea.
Paloma Faith is such a talented woman –songwriter, singer, actress, style icon (with a nod to the vintage fashions of days gone by) and also incredibly witty and likable when interviewed. And she’s from Hackney, just like Mr CC. OK, I admit it – I totally have a girl crush on her!
Her debut album “Do You Want the Truth or SomethingBeautiful” has been in my car stereo for so many months now that I think I could sing it in my sleep. I can’t wait for the new album “Fall to Grace” which is out in May.
This recipe was the perfect answer to my prayers. I’ve been a slow and suspicious adopter of chilli into baked goods but this recipe tickled my taste buds. The syrup that bakes on the bottom of the cake (and becomes the top on turning out) is spiked with chilli and lime meaning that the cake is infused with a sweet spiciness that is also fresh and light.
The sweetness of the syrup takes all the sting from the chilli just leaving a sweet chilli taste; I think next time I might be tempted to leave a few chilli seeds in there as I do like my spice. Apart from that, it was classic pineapple upside down cake all the way...i.e. extremely pleasant!
1 fresh red chilli – deseeded and chopped as finely as you can
Grated zest of 1 lime
430g tin of pineapple rings in juice (not syrup) – this is the weight of the whole tin, not the drained weight; keep the juice as it is used in the cake
225g unsalted butter, at room temperature
225g caster sugar
225g self raising flour