Pineapple Upside Down Cake
Ingredients
- 50 g (1 ¾ oz) low fat spread, plus a little for greasing
- 4 canned pineapple rings in natural juice plus 2 tablespoons of the juice
- 5 glace cherries, halved
- 50 g (1 ¾ oz) light muscovado sugar
- 100 g (3 ½ oz) self raising flour
- 0.50 tsp vanilla extract
- 2 eggs
- 1 tsp baking powder
- 1 tsp clear honey
Method
- Preheat the oven to
Gas Mark 4/180?C/ fan oven 160?C. Line the base of a 17cm (6 ½ inch)
round cake tin with some baking parchment and lightly grease the sides
with a little of the low fat spread. Arrange the pineapple rings on the
base of the tin, cutting them to fit if necessary, and fill in the
spaces left with the halved glace cherries.
- Put the low fat
spread, sugar, flour, and vanilla extract in a bowl with the eggs and
baking powder and beat with a hand held electric whisk until smooth.
Whisk in 2 tablepoons of the pineapple juice to make a batter then pour
over the pineapple and bake for 30 minutes, until firm when tested with a
skewer.
- Carefully turn out, drizzle with the honey and serve warm as a pudding or cold as a cake.
