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This spiced cake is based on a traditional Mauritian dessert, and it’s a wonderful
sight when the rum catches fire and blazes a ring all around it. You need to use
tamarind from a block here, rather than shop-bought paste (which can be very
salty). Serve with vanilla or coconut ice-cream.
Prep 20 min
Cook 1 hr 20 min
Serves 6-8
Heat the oven to 200C (180C fan/390F/gas 6), and line a 23cm round springform tin
with baking paper.
Pass the soaked tamarind through a sieve, to catch any seeds and collect all the
paste in a small bowl (discard the seeds).
To make the caramel, put the sugar, water, vanilla, ginger and a pinch of salt in a
large saute pan on medium-high heat, and leave to cook for 15 minutes – resist the
temptation to stir, but do swirl the pan around occasionally, so the mix goes a
uniform dark golden colour. Stir in the tamarind – careful, because it might
splatter – then, once incorporated, add the pineapple and swirl gently so as not to
break the slices. Cook for a minute, then take off the heat and use a spoon to flip
over the pieces of pineapple so they are coated with caramel on both sides. Set
aside to cool.
Using a stand or handheld mixer, cream the butter, sugar and vanilla paste on
medium-high speed for 15 minutes, until pale and fluffy. You’ll probably have to
scrape down the sides of the bowl once or twice, to ensure even mixing.
In a medium bowl, mix the flour, coconut, cinnamon, star anise, chilli flakes,
baking powder and a pinch of salt.
Add half the eggs and half the flour mixture to the creamed butter, and whisk on
medium speed until incorporated. Scrape down the sides again, then repeat with the
remaining eggs and flour mixture.
Use a spoon to gently transfer the pineapple into the lined tin, forming the pieces
into concentric circles with overlapping edges. Pour in half of the caramel and
swirl the tin carefully so it spreads evenly. Spoon the cake batter evenly over the
top of the pineapple and use a spatula to gently flatten the surface. Put the cake
tin on an oven tray, to catch any caramel that might escape, then bake for 50
minutes, or until a skewer inserted into the middle comes out clean.
Put a plate on top of the tin and quickly flip the whole thing over. Release the
outer ring, remove the baking paper, then drizzle the remaining caramel over the
exposed pineapple.
To serve, take the cake to the table, pour the rum evenly over it then use a gas
lighter or long match to set the rum on fire. Serve warm with ice-cream.
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Pasar el tamarindo remojado por un colador, para recoger las semillas y recoger
toda la pasta en un bol pequeño (desechar las semillas).
... como se une a nosotros hoy desde España, tenemos un pequeño favor que pedir.
Decenas de millones han depositado su confianza en el periodismo de alto impacto de
The Guardian desde que comenzamos a publicar hace 200 años, recurriendo a nosotros
en momentos de crisis, incertidumbre, solidaridad y esperanza. Más de 1,5 millones
de lectores, de 180 países, han dado recientemente el paso para apoyarnos
financieramente, manteniéndonos abiertos a todos y ferozmente independientes.
A diferencia de muchos otros, el periodismo Guardian está disponible para que todos
lo lean, independientemente de lo que puedan pagar. Hacemos esto porque creemos en
la igualdad de información. Un mayor número de personas puede realizar un
seguimiento de los eventos globales, comprender su impacto en las personas y las
comunidades, e inspirarse para emprender acciones significativas.
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