Pineapple Upside Down Cake
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 8 tinned pineapple rings drained
- • 8 glace cherries (halved)
- • 100 g self-raising flour
- • 100 g reduced fat spread
- • 75 g granulated sweetener
- • 3 eggs
- • 1 tsp vanilla extract
- • 1 tbsp caster sugar
Preparation Steps
Pre-heat the oven to 180ºC. Cut 4 of the pineapple rings in half and place evenly around the edges of the cake tin. Place the remaining 5 pineapple rings onto the bottom of the cake tin. Place a halved glace cherry into the hole of each pineapple ring, and dot the others into any gaps. Set aside.
Place all of the remaining ingredients (except the caster sugar) into a mixing bowl and mix thoroughly with an electric hand whisk, until light and fluffy. Pour over the pineapple in the cake tin.
Bake the cake for 25-30 minutes until the top is golden brown. If you pop a skewer into the centre, it should come out clean.
Once cooked, leave to stand in the tin for 2 minutes, then turn out onto a plate.
Sprinkle the caster sugar over the pineapple rings on the top of the cake. Using a blow torch, melt the sugar until it is golden and bubbling. You could also use a hot grill to melt the sugar - be sure to turn the cake out onto a suitable tray or dish to do this.
Cut into 8 pieces and serve with custard, or your choice of accompaniment. You can even serve this cold!