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Pineapple Upside Down Cake

Recipe

A fresh take on a fruit-packed cake.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 30 minutes

British   |   Dessert     |   Vegetarian

  

Ingredients

  • 1 x Fresh Pineapple
  • 50g Greenvale British Unsalted Butter
  • 20g The Pantry Granulated Sugar
  • 185g Beautifully Butterly Spread
  • 185g The Pantry Self Raising Flour
  • 185g The Pantry Caster Sugar
  • 3 x Merevale Large Eggs
  • 80g Grandessa Apricot Jam
  • 1 x 23cm spring form cake tin

  

Method

  1. Line the base of the cake tin with non-stick baking parchment.
  2. Peel and core the pineapple and cut into thick rounds.
  3. Check to see how many slices you can fit in the base of the tin – this should be 5 or 6 depending on the sizes.
  4. Add the butter and granulated sugar to a frying pan and fry the pineapple slices until browned.
  5. Then place the pineapple slices in the bottom of the cake tin.
  6. Mix the flour, caster sugar, baking spread (this will need to be replaced) and eggs together, then chop the remaining pineapple into small pieces and stir into the cake mix.
  7. Heat oven to 180°c fan or 160°c gas4
  8. Spoon the cake mix over the pineapple slices and bake for about 25 minutes – until the cake is firm to the touch.
  9. Allow the cake to cool in the tin for 10 minutes before removing from the tin, and then turn the cake out of the tin upside down.
  10. Warm the apricot jam until runny and then brush the jam over the top of the cake and the pineapple slices. Serve hot or cold.