This comforting recipe for upside-down cake would make a lovely accompaniment to afternoon tea
Ingredients
- 300g unsalted butter, plus extra for greasing
- 250g golden syrup
- 6 fresh or canned pineapple rings
- 6 glacé cherries
- 300g caster sugar
- 4 medium eggs, lightly beaten
- 300g self-raising flour
- 6-8 tbsp milk
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a deep 30 x 23cm baking dish or roasting tin. Pour the golden syrup into the tin, pop in the oven and heat for 2 minutes. Tilt the tin to evenly spread the syrup. Top with the pineapple rings, putting a glacé cherry in the middle of each ring.
- 2. In a large bowl, cream the butter and sugar until fluffy. Gradually beat in the eggs until combined, then fold in the flour and enough milk to make a smooth consistency. Spoon the mixture into the tin, making sure that the surface is level. Bake for 35-40 minutes, or until golden. To test, insert a skewer into the centre – it should come out clean. Leave to cool in the tin for 30 minutes.
- 3. Carefully upturn the cake onto a chopping board. Cut into slices and serve warm or at room temperature.
Nutritional info
Per serving: 885kcals, 33g fat (15.4g saturated), 12.7g protein, 132.4g carbs, 90.4g sugar, 1g salt