Pineapple & cherry upside-down sponge cake
Cuts into about 10 slices Prep 1 hr Cook 30 mins
sponges only 250g pack butter, melted, plus extra
for the tin 250g golden caster sugar, plus 2 tbsp 1 can pineapple rings 3 red glacé cherries, halved 300g plain flour 1 tsp baking powder ½ tsp vanilla extract 4 large eggs icing sugar, for dusting
FOR THE FILLING
6 tbsp cherry jam 250ml double cream 1 tbsp caster sugar ½ tsp vanilla extract
1 Heat oven to 180C/160C fan/gas 4. Butter two 20cm round cake tins and line the bases and sides with baking parchment. Scatter the 2 tbsp sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the cherries.
2 Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins – it should be runny enough to pour over the pineapple to cover it completely. Bake for 30 mins or until a skewer poked into the middle of each half comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.
3 Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hrs. PER SLICE 610 kcals, fat 37g, saturates 22g, carbs 63g, sugars 43g, fibre 1g, protein 6g, salt 0.6g