Dysphagia Pineapple Upside Down Cake
The first mention in print of the pineapple upside down cake was in the 1930s. The notion of baking a cake however came from centuries ago when cakes were baked in cask iron skillets where it was easier to add the fruit and the sugar at the bottom of the pan and then pour batter over the top, which shows the fruit pattern on the top of the cake. We have adapted this recipe for the healthcare sector to aid those in need of a dysphagia safe solution.
For the sponge
- 375g McDougalls Plain Sponge (Baked)
- 200ml Ambrosia custard
- 50ml Yoghurt
For the Pineapple section
- 400g Tinned pineapple drained
- 20g Nutricia Clear
For the cherry section
- 100g Tinned cherry pie filling
- 5g Nutricia Clear
- Place sponge into a food blender and blend to a fine crumb. Add the custard and yogurt to make a puree. Check against descriptor C check list to ensure it passed, if there are any bits or it is not the correct consistency blend or adjust as needed. Place in a piping bag.
- Blend the pineapple then pass through a sieve to ensure all bits are removed. Add the Nutricia Clear and leave for 2 minutes, check constancy against check list. Add more Nutricia if it is not thick enough. Place in piping bag.
- Blend the pie filling then pass through a sieve to ensure all skin and bits are removed. Add the Nutricia Clear leave for 2 minutes check constancy against check list. Add more Nutricia if needed. Place into a piping bag.
- Serve in clear glasses or bowls place sponge in the bottom then pipe a ring of piped pineapple puree on top and garnishing with cherry puree.