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Pineapple upside-down cake

Jeremy and Jane Strode

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Pineapple upside down cake.
Pineapple upside down cake.Natalie Boog

A lovely light cake that gets its richness from the sweet spiced pineapple. It's perfect for morning or afternoon tea.

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Ingredients

  • 1/2 large pineapple

  • 100g golden syrup

  • 1 tsp mixed spice

  • 180g butter, soft

  • 180g sugar

  • 3 eggs

  • 180g self-raising flour

  • 1/2 tsp baking powder

  • 3 tbsp almond meal

Method

  1. Preheat oven to 180C. Grease and line a 20cm non-stick springform tin with greaseproof paper. Peel pineapple and cut in half lengthways then remove core. Cut into 1cm thick slices. Heat syrup in a frypan, add pineapple and 1/2 tsp mixed spice, cook over high heat for 5 minutes, cooking both sides. Pour pineapple and syrup into bottom of tin. Cream butter and sugar until light and fluffy. Add eggs one at a time. Fold through remaining spice, flour, baking powder and almond meal. Spoon batter on top of pineapple and tap on bench to remove any air bubbles. Bake on a tray (syrup can leak a little) for 50 minutes or until the middle has risen and a skewer comes out clean. Remove to a rack to cool before turning out upside-down.

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