Pineapple & cherry upside-down sandwich cake
250g pack butter, melted, plus a knob to grease 250g golden caster sugar, plus 2 tbsp 1 can pineapple rings 3 glacé cherries, halved 300g plain flour 1 tsp baking powder ½ tsp vanilla extract 4 large eggs little 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. Grease two 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster 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 large mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries. 2
Add the melted butter, sugar, flour, baking powder, vanilla and eggs to TOMORROW’S RECIPE: COCONUT & MANGO SPONGE 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. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes on to 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 hours.