Pineapple upside down cake
Ingredients for base
- Butter 2 ounces
- Brown sugar 3 ounces
- Pineapples rings 1 can
- Glazed cherries 7 to 8
- Flaked almonds 3 tbsp
Ingredients for cake
- Caster sugar 200 gm or 1 cup
- Eggs 3 separated
- Butter 6 ounce
- Pineapple syrup ¼ cup
- Pineapple essence ½ tsp
- Self raising flour 6 ounces sifted
- Baking powder 1 tsp heaped
Method
- Preheat oven to 180 degree C, grease and baseline a deep 8 inch round tin, melt 2 ounce butter in a sauce pan, pour into the prepared tin and sprinkle the brown sugar on it, arrange the pineapple rings, put the glazed cherries in the center of each pineapple, sprinkle the flaked almonds over the top.
Method for cake
- Beat butter and caster sugar in bowl gradually beat in the egg yolk add pineapple juice, essence, sift the flour, baking powder and salt into the butter mixture and fold. In a cleaned bowl beat the egg white until stiff, fold into the cream mixture, spoon the mixture over pineapple base bake for 30 to 35 minutes remove the cake from oven leave to cool and over turn on serving plate.
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