Pineap­ple up­side-down cake

Pick Me Up! Special - - Eat Easy -

A lit­tle Trex, for greas­ing

5 tbsp golden syrup

 1 x 227g can pineap­ple rings in nat­u­ral juice, drained

7 glacé cher­ries

150g self-rais­ing flour

¼ tsp salt

150g caster sugar

 100g Trex, at room tem­per­a­ture

3 large eggs

1 tsp vanilla ex­tract

1. Pre­heat the oven to 180°C.

2. Spoon the syrup into a cake tin. Ar­range one pineap­ple ring in the cen­tre of the tin, then cut the re­main­ing rings in half and fan them around the ring. Place the glacé cher­ries among the pineap­ples.

3. Sift the flour and salt. Add the sugar, Trex, un­beaten eggs and vanilla ex­tract.

4. Spoon the mix­ture into the cake tin to cover the fruit. Bake for 35-40 mins.

5. Cool the cake in the tin, then run a knife around the edge to loosen. Place a plate on top of the tin, in­vert, and lift the tin away.

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