A perfect family pud!
Pineapple upside down cake recipe –
3 large Eggs ( mine weighed 200g in shell )
200g butter unsalted
150g gluten free SR Flour ( I used Doves farm )
50g ground almonds
or just 200g of SR Flour , I think the almonds give a really nice texture.
100g caster sugar or soft brown sugar +extra for topping ( or 100ml of maple syrup )
pineapple slices, tinned or fresh
Grease cake tins with butter, I used sandwich tins as I wanted delicate slices of cake and pineapple.
Arrange pineapple in bottom of cake tin or tins. Add glace cherries to make a pattern. Sprinkle a little sugar over pineapple this will make a sticky topping to your cake, pineapple juice could be sprinkled on too.
Allow butter to soften , cream butter and sugar together.
Add beaten eggs gradually.
stir in flour and ground almonds, make sure all is well mixed together.
Spoon on top of pineapple in tins, it will just be a thin layer.
bake in pre heated oven 180oC for 20 mins.
Cakes should be golden brown and spring back when pressed. check with knife or skewer.
Release cake around the edges with a spatula and tip out onto a plate, revealing sticky pineapple topping .
Very quick and easy.
Eat warm with double cream.
Freeze one, Eat one : )