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


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

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