Pineapple Upside Down Cake
Over a year ago
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Ingredients
- 150g (5oz) margarine, divided
- 110g (4oz) brown sugar, packed
- 7-10 slices from 567g can dole Pineapple slices or Tropical Gold Pineapple slices
- 7-10 maraschino cherries
- 175g (6oz) sugar, divided
- 2 eggs separated
- 1tsp lemon zest
- 5ml (1tsp) lemon juice
- 5ml (1tsp) vanilla extract
- 225g (7½ oz) plain flour
- 1¾ baking powder
- ¼ tsp salt
- 120ml (4floz) soured cream
Accompaniment
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Description
More Pineapple!! I'm a little obsessed with Pineapple so have been trying different recipes with Pineapple. This cake is really simple and really yummy!
Method
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1
Method
Heat oven 180C (350F) Gas 4
Melt half margarine in a small pan. Remove from heat, add brown sugar and stir until blended.
Drain pineapple slices well, reserve 30ml (2tbsp) juice. Arrange pineapple slices in sugar mixture. In the base of a greased 23-25cm (9-10 inch) greased cake tin. Place cherry in centre of each slice.
Beat remaining margarine with 110g (4oz) of the sugar until light and fluffy. Beat in egg yolks, lemon zest and juice, and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with soured cream and reserved pineapple juice.
Beat egg whites to soft peaks. Gradually beat in remaining sugar to make stiff meringue. Fold into batter and pour over the pineapple in the tin.
Bake for 35- 45 minutes or until cake tests done. Let stand 10 minutes, then invert onto serving plate. Serve warm or cold
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