Requiring just 3 ingredients, this pineapple upside down cake is a doddle!
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Step 1Preheat oven to 180°C (160°C fan) mark 4 and line a 20.5cm square tin (measured at the base) with baking
parchment. For the caramel, in a small
pan heat sugar and 50ml water over low
heat, stirring until the sugar dissolves.
Increase heat and bubble until a rich
caramel, swirling pan rather than stirring. Step 2Meanwhile, for the cake, drain the
tinned pineapple, reserving the juice.
Arrange the pineapple chunks neatly in
the base of the lined tin (they won’t
cover the base). Carefully drizzle the
caramel over the pineapple chunks. (measured at the base) with baking
parchment. Step 3In a medium bowl, whisk the flour and
sugar until combined. Add 150ml of the
reserved pineapple juice (top up with
water if not enough) and 3tbsp water.
Whisk to combine. Scrape into tin on top
of pineapple, and carefully smooth to level. Step 4Bake for 25min, or until lightly golden.
Leave to cool completely in the tin. To
serve, invert on to a serving plate and
peel o the baking parchment. Cut into
12 rough squares and serve.
To store:
Once cool, cover and store atroom temperature for up to 3 days.
Per serving: Calories: 138Protein: 2gTotal fat: 0gSaturates: 0gCarbs: 32gTotal sugars: 19gFibre: 1g
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