UpSide Down Pineapple Cake
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Ingerdients:
1: butter (for greasing)
2: 2 tablespoons sugar
3: 6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
4: 11 glace cherries (approx. 75g total weight)
5: 100 grams plain flour
6: 1 teaspoon baking powder
7: ¼ teaspoon bicarbonate of soda
8: 100 grams soft butter
9: 100 grams caster sugar
10: 2 large eggs
Recipe:
1: Preheat the oven to 200°C/gas mark 6/400ºF. Butter a tarte Tatin tin (24cm/9 inches wide at the top and 20cm/8 inches diameter at the bottom) or use a 23cm / 8-9 inch cake tin (neither loose-bottomed nor springform).
2: Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
3: Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
4: Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
5: Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
6: Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft - ha! - move, turn it upside-down.
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