Pineapple upside-down cake

Ingredients

10

Steps

6

Serves

6

Cook Time

50-55 Min

Ingredients

  • 425g/15oz canned unsweetened pineapple pieces, drained with juice reserved
  • 4 teaspoons cornflour
  • 50g/2oz soft brown sugar
  • 50g/2oz margarine or butter
  • grated zest of 1 lemon

For the sponge

  • 50ml/2fl oz sunflower oil
  • 75g/3oz soft brown sugar
  • 150g/5oz plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • Preheat the oven to 180°C/350°F/Gas mark 4. Grease a deep 18cm/7in cake tin.
  • Mix the reserved juice from the pineapple with the cornflour until it forms a smooth paste. Put the paste in a saucepan with the sugar, butter or margarine, and 125ml/4fl oz water. Stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for 2–3 minutes until thickened. Set aside to cool slightly.
  • To make the sponge, put the oil, sugar and 150ml/5fl oz water in a saucepan. Heat gently until the sugar has dissolved – do not allow to boil. Remove from the heat and leave to cool. .
  • Sift the flour, baking powder and cinnamon into a bowl. Pour over the cooled sugar syrup, and beat well to form a batter.
  • Put the pineapple pieces and lemon zest on the bottom of the prepared tin, and pour over 4 tablespoons pineapple syrup. Spoon the sponge batter on top.
  • Bake in the oven for 35–40 minutes until set. Invert onto a plate, leave to stand for 5 minutes, then remove the tin. Serve with or without the remaining syrup
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