Desserts Recipes - Upside-Down Cake Recipe

Ingredients

Serves 6

• 425g/15oz canned unsweetened pineapple pieces (drained, with juice reserved)

• 4 teaspoons corn flour

• 50g/2oz brown sugar

• 50g/2oz margarine (plus extra for greasing)

• 125ml/4fl oz water

• Grated zest of 1 lemon

For the sponge:

• 50ml/2fl oz sunflower oil

• 75g/3oz brown sugar

• 150ml/1/4pt water

• 150g/5oz plain flour

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

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Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease a deep 18cm/7in cake tin.

2. Mix the reserved juice from the pineapple with the corn flour until it forms a smooth paste.

3. Put the paste in a saucepan with the sugar, margarine and water and stir over a low heat until the sugar has dissolved.

4. Bring to the boil and simmer for 2 to 3 minutes, until thickened. Set aside to cool slightly.

5. To make the sponge, place the oil, sugar and water in a saucepan. Heat gently until the sugar has dissolved - do not allow it to boil. Remove from the heat and leave to cool.

6. Sift the flour, baking powder and cinnamon into a mixing bowl. Pour over the cooled sugar syrup and beat well to form a batter.

7. Place the pineapple pieces and lemon zest on the base of the prepared tin and pour over 4 tablespoons pineapple syrup.

8. Spoon the sponge batter on top. Bake in the oven for 35 to 40 minutes until set. Invert on to a plate, leave to stand for 5 minutes, then remove the tin. Serve with the remaining syrup.