Around 8 people
A lovely light alternative to fruit cake, this gluten free pineapple upside down cake is both light and moist - a truly lovely treat!
6 pineapple rings
3 glace cherries
3 tbsp golden syrup
110g caster sugar
1 1/2 tsp of baking powder
1 tsp vanilla extract
2 medium eggs, beaten
8 inch cake tin
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1. Grease an 8 inch cake tin and drizzle golden syrup over the base, arranging the pineapple rings and cherries over the top of the golden syrup.
2. Whisk together all the cake ingredients using an electric hand mixer, and pour this carefully over the fruit.
3. Place the tin on a baking sheet and bake for 30 - 35 minutes in the centre of the oven - 170'C, 350'F, 150'C (fan assisted), Gas Mark 3.
4. Once cooked, leave to cool for 20 minutes. The cake can be carefully tipped out onto a cake stand and is ready to serve.