Pineapple Day

Pineapple day is best celebrated by consuming this delicious fruit. You can have it in any number of ways, including freshly cut and eaten in slices. Or you can take it and use it to make an pineapple upside down cake, that’s a rich and delicious pineapple cake which you bake with slices of pineapple laid in the bottom of a pan along with a special sugary mixture that becomes the perfect topping when baked, then you turn the cake out of the pan onto a plate and voila! A wonderful cake topped with pineapple, who could ask for more! On Pineapple day? No one.

Check out the recipe below:

Ingredients

For the topping:

• 50g softened butter
• 50g light soft brown sugar
• 7 pineapples rings in syrup, drained and syrup reserved
• 7 glacé cherries

For the cake:

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 2 eggs

Method

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
• Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.