Pineapple Upside-Down Cake

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Ingredients

  • 440g tin of sliced pineapple in syrup (thin slices are better)
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 5 or 6 glace cherries
  • 1 cup caster sugar
  • 3 eggs
  • 1 teaspoon baking powder
  • 1 cup plain flour
Difficulty
Medium
Serves
10
Special options
Vegetarian, Nut-free

A delicious sweet cake that is fun to make.

Method

Preheat the oven to 170 degrees (celsius).

Line the base of a 23cm round springform baking pan with baking paper and grease the sides.

Melt the butter and pour into the base of the baking tin and sprinkle the brown sugar over the butter. Then assemble the pineapple slices and decorate with glace cherries in the centre of each pineapple slice. Reserve the pineapple syrup for the cake batter. Set the baking tin aside while you prepare the cake mix.

For the cake batter, first separate the eggs and beat the egg whites until firm. Set aside.

In another bowl, beat the egg yolks with the caster sugar. The pour in approximately 5 tablespoons of the reserved pineapple syrup and continue to beat until combined.

Add the flour and the baking powder and beat on medium until combined. Then gently fold in the egg whites, making sure not to overmix.

Pour the cake mixture into the baking tin and bake for 45 minutes. Cake is ready when it springs back in the centre.

Allow to cool and serve.

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