Upside Down Pineapple Cake

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March 7, 2013 by marksetchfield


Serves 8, prep time 35 minutes, cooking time 1 hour

For the base
5 pineapple rings
3 stem ginger pieces
8 glacé cherries
1 tbsp golden syrup

For the cake mix
6oz self-raising flour
6oz caster sugar
6oz margarine
3 eggs
1/2 tsp baking powder
1 tbsp of milk
Few drops of vanilla essence

Chef says: This is a classic cake from my childhood, I’ve added some stem ginger to the recipe this adds a rich tangy edge. Try to use a cake tin that releases the base, it makes turning the cake out much easier.

Grease and line a seven-inch deep cake tin. Arrange the pineapple rings around the base and fill the rings the centres with a glacé cherry. Slice a ginger stem and arrange around the outside of the tin base. You can arrange the fruit any way you want to, you just need to cover the entire base. Drizzle over the golden syrup and leave to settle. Finely chop the remaining cherries and ginger ready to add to the cake mix. In a food processor mix the sugar and margarine, then gradually add the eggs. Add a few drops of vanilla essence. Sift in the flour and baking powder and keep mixing. Remove the bowl from the processor and gently stir in the chopped ginger and cherries. Pour the mixture into the tin and tap gently to remove and air pockets. Bake for about 1 hour at 200 degrees, check the cake by dipping and clean knife in, once the cake is cooked remove from the oven and allow to cool for ten minutes. Now the moment of truth, turn the cake onto a plate and allow to cool, add some lemon zest and dust with icing sugar. Serve with crème fraîche or vanilla ice cream.


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