Intro: Pineapple Upside Down Cake Updated
This is a retro classic which I can remember making as a teenager in the Seventies. I thought I would update it by using fresh pineapple and blueberries instead of the original tinned pineapple and glacé cherries. It's still a wonderful dessert forty years later!
Step 1: Ingredients
Fresh pineapple, peeled, cored and sliced
2 tablespoons Golden syrup
100 g Butter and extra for greasing dish
100 g Caster sugar
100 g Self-raising flour
1 Lemon, zest and 2 tablespoons juice
Step 2: Prepare the Fruit
Peel and slice the pineapple. Remove the core from each slice with a small cookie cutter. Use a large round cookie cutter to trim each slice neatly. (Or just buy a tin of pineapple!)
Grease a 20 cm dish or cake tin (not loose based) generously with butter, line with a circle of baking parchment, then smear more butter on the parchment. Spread 2 tablespoons golden syrup on the base of the dish.
Arrange the pineapple slices in the dish, then put blueberries in the centre of each slice and in the spaces in the dish.
Step 3: Make the Batter
Beat the butter and sugar until creamy. Beat in one egg followed by a tablespoon of flour, then beat in the second egg. Fold in the rest of the flour and the lemon zest and the lemon juice.
Spread the batter evenly over the fruit.
Step 4: Bake the Dessert
Bake at 180 deg/ 160 deg fan/ gas mark 4 for about 40 minutes until golden brown and firm to the touch.
Step 5: Serve and Enjoy
Run a knife round the edge of the dish, then turn out the cake onto a plate. Serve warm with cream or custard.