I love pineapple upside down cake, I love the caramelised pineapple, the stickiness and chewiness of it, I have only ever done a vanilla sponge with pineapple and cherries on the top but then Luke suggested putting some spices in it so this is the result, thanks Luke it has taken a delicious classic to a whole new level!!
For the topping
25g dark brown sugar
1 x 200g tin sliced pineapple
5 x glacé cherries halved
For the cake
100g caster sugar
2 eggs – at room temperature
100g self raising flour
1/2 tsp baking powder
2 cardamom pods
1/2 tsp (teaspoon) grated nutmeg
1/2 tsp cinnamon
Start by preparing a tin (not a loose bottom one) by evenly coating with butter, shake around the sugar, until all the butter is coated
Arrange the pineapple around the bottom of the tin, and place the cherries cut side up in the gaps
Next make the cake batter, beat the butter and sugar together until light and creamy
Add the eggs one at a time with a tablespoon of the flour, mixing well between each one
Remove the outter shell of the cardamom pods and crush the seed with the back of a spoon
Sift the flour, baking powder and spices (to remove any large pieces of cardamom) to the batter and fold in – try not to stir too much as this will make the cake heavy
Carefully spoon the batter onto the pineapple and level off
Bake in a preheated oven at 160 fan for 30 mins
Once cooked turn out immediately onto a plate.
Serve warm or cold, it’s delicious with custard as a pudding, or with a cup of tea in the afternoon, a real classic with a twist!
Cals – 256, fat – 14.6, carbs – 30.5, protein – 3.1,