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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Pineapple Upside Down Cake

  • QBB for brushing
  • 2 tbsps dark brown sugar
  • Drained, canned pineapple rings
  • 50 g glaced cherries (optional)
  • 200 g QBB
  • 200 g soft brown sugar
  • 4 large eggs
  • 200 g self-raising flour, sifted
  • 2 tbsps reserved pineapple syrup from can

  • 150 ml hot water
  • 30 g caster sugar
  • 50 ml lemon juice
  • Grated zest of 1 lemon

  1. Preheat oven to 180�C.
  2. Generously brush the base and sides of a 20 cm cake tin with QBB.
  3. Sprinkle the insides of the tins liberally with the dark brown sugar.
  4. Arrange the well drained pineapple rings and fill all gaps with cherries.
  5. Cream the QBB and soft brown sugar until light and fluffy.
  6. Add one egg at a time, beating until the mixture starts to look smooth and glossy.
  7. Fold in the sifted flour without beating the mixture and finally, fold in syrup from the canned pineapple.
  8. Spread the batter on the pineapple lined tin.
  9. Bake in the preheated oven for 30 minutes or until fluffy and golden brown. (When properly cooked, the top will spring back if you touch it lightly with the tip of your finger instead of forming a dent.)
  10. Leave the cake to cool in the pan for 10 minutes before loosening the edges with the tip of a knife and turning them out.
  11. While the cake cools, stir all the ingredients for the syrup together until sugar dissolves.
  12. Pour enough syrup over the cake to moisten generously.

Prep : 20 mins
Cook : 30 mins
Serves : 8

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