Recipes

Pineapple upside-down cake

Kate Irving – Townsville QLD

Ingredients

  • butter (for greasing)
  • 2 tablespoons sugar
  • 6 slices pineapple (plus 3 tablespoons of juice)
  • 3 strawberries (or cherries)
  • 100 grams plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 100 grams soft butter
  • 100 grams caster sugar
  • 2 large eggs
  • Lanes Apple pie spice

Steps

  • Preheat the Z Grill 176°C.
  • Butter a tin
  • Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
  • Fill each pineapple ring with a slice of strawberry.
  • Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth.
  • Pour in the 3 tablespoons of pineapple juice to thin it a little.
  • Pour this mixture carefully over the pineapple rings; it will only just cover it, so spread it out gently. Sprinkle with apple pie spice.
  • Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one move, turn it upside-down.
  • Sprinkle with a little more apple pie spice.