Golden Circle Australia Recipes

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" GOLDEN CIRCLE " - PINEAPPLE UPSIDE-DOWN CAKE



This is the best pineapple upside-down cake! My mother has the same recipe in a book from the 1970's and the same recipe is still available/posted on the Golden Circle website currently. Golden Circle is an Australian brand and canned from Australian grown products Sadly -this recipe I have not yet tried to make as gluten-free.

Provided by Jubes

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

450 g sliced pineapple in syrup (Golden Circle brand, of course!)
60 g butter
1/2 cup brown sugar
6 red glace cherries
60 g butter
1/2 cup caster sugar (aka superfine sugar)
1 egg
1/4 teaspoon vanilla essence
1 1/4 cups self-raising flour
1/2 cup milk

Steps:

  • Preheat your oven to 180°C.
  • PINEAPPLE LAYER:.
  • Melt the butter and pour into the base of a 20cm round cake tin; also brush the butter around the sides of the tin.
  • Sprinkle the brown sugar over the base of the tin. Arrange the pineapple rings (a flat single layer)in the tin and place a cherry into the centre of each ring.
  • CAKE BATTER:.
  • Cream the butter and sugar until light and fluffy.
  • Beat in the egg and the vanilla.
  • Sift the flour and fold into the mixture, alternating with the milk.
  • Pour the cake batter over the pineapple and cherries.
  • Bake for 40 to 50 minutes, or until a skewer inserted into the cake comes out clean.
  • Remove the cake from the oven and loosen the cake from the sides of the tin.
  • Invert the cake onto a serving plate. Enjoy either warm or cold.

FRANGIPANI PIE



Frangipani Pie image

An Aussie version of Pineapple Cream Pie, this beautiful dessert pays tribute to the gorgeously aromatic white-&-gold tropical frangipani flower. I love coconut, so I've jazzed up this Golden Circle recipe with coconut milk and shredded coconut...mmmm! I use a simple biscuit crumb crust, but any favourite pastry shell will do. The time for the preparation of the shell is not included.

Provided by catxx

Categories     Pie

Time 35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 cooked pastry shells or 1 biscuit crumb crust
1 (450 g) can crushed pineapple
1/4 cup cornflour, mixed with
1/4 cup cold water
2 eggs, lightly beaten
1 1/2 cups milk or 1 1/2 cups light coconut milk
1/2 cup sugar (I use raw or brown)
1/4 cup cornflour, mixed with
1/4 cup cold water
1 cup desiccated coconut or 1 cup shredded coconut
1 tablespoon butter or 1 tablespoon margarine (I use soy marg)
1 teaspoon vanilla essence
2 egg whites
4 tablespoons caster sugar or 4 tablespoons fine brown sugar (personal taste)

Steps:

  • Preheat oven to 180 degrees C.
  • Pineapple Layer: Pour the crushed pineapple into saucepan, add cornflour and bring to boil stirring constantly.
  • Cook for 1 min then remove from heat.
  • Quickly stir in egg yolks and put mix aside to cool.
  • Coconut Cream Layer: Heat the milk and sugar in a saucepan over gentle heat until sugar is dissolved.
  • Add the cornflour/water mix, stirring constantly until mixture thickens and boils.
  • Remove from the heat, then add the shredded coconut, butter/marg.
  • and vanilla.
  • Set aside to cool.
  • Meringue: Whip the egg whites until light and fluffy.
  • Gradually add the sugar, beating well with each addition until the sugar is dissolved.
  • Assembly: Spoon half the coconut cream mix into the pie shell.
  • Add the pineapple mixture, then the remaining coconut cream.
  • Top with the meringue mix.
  • Bake for 15 minutes or until the meringue is golden and cooked.

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