Pineapple upside-down cake
Ingredients
10
Steps
6
Serves
6
Cook Time
50-55 Min
Ingredients
For the sponge
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Preheat the oven to 180°C/350°F/Gas mark 4. Grease a deep 18cm/7in cake tin.
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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.
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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. .
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Sift the flour, baking powder and cinnamon into a bowl. Pour over the cooled sugar syrup, and beat well to form a batter.
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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.
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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