The best part is, this cake could be adapted to any fruit really: plums, nectarines, peaches, apricots, strawberries, blueberries, or, in this case, my favourite of all the upside-down cakes, pineapple. The ginger adds a spicy note that works well with the pineapple, but it doesn’t overpower. The cake element for an upside-down cake is very tricky, and this one took me a while to get right. Not enough air, or support, and the cake batter mixes with the fruit juices too quickly and becomes soggy. But, thanks to the combination of baking powder, bicarbonate of soda (baking soda) and whipped egg whites, this batter lifts beautifully from the beginning, leaving a perfect, ﬂuffy, buttery crumb.
You must start with ripe fruit. Yes, the sugar and the cooking of the fruit will improve things, but if you want this to be a fabulous cake as opposed to an alright cake, make sure the fruit is fabulous to start.