Upside Down Pineapple Cake

Upside Down Pineapple Cake

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

1 fresh pineapple peeled and sliced
3 pieces stem ginger 
8 glacé cherries
1 tbsp golden syrup

350g self-raising flour
6 free-range eggs
350g margarine
350g caster sugar
1/2 tsp baking powder
1 tbsp of milk
Few drops of vanilla essence
Zest of a lemon
Icing sugar to dust

Grease and line a seven-inch deep cake tin. Arrange the pineapple around edge and base of a baking tin, fill the centres with a glacé cherry. Slice the ginger stem and arrange around the outside of the tin. Drizzle over the golden syrup and leave to stand. Finely chop the remaining cherries and ginger ready to add to the cake mix. In a food processor combine the sugar and margarine, gradually add the eggs. Add a few drops of vanilla essence. Sift in the flour, 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 any 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. 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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