Pineapple Upside Down Cake

Preheat oven to 200°C/fan 180°C/gas mark 6.

To make the sponge filling, cream together the caster sugar and margarine in a bowl.

Add the Fate Low Protein All-Purpose Mix and the baking powder and mix together.

In a separate bowl, mix together the ProZero, egg replacer and vanilla essence.

Add the ProZero mixture to the dry mixture and mix until well combined.

Sprinkle the dark brown sugar over the base of the cake tin.

Arrange the pineapple rings on top of the sugar and place the glace cherries in the holes of the pineapples.

Layer over the sponge mixture and spread evenly.

Bake in the oven for 25 minutes or until a sharp knife pricked into the sponge comes out clean.

Allow to cool and place a plate over the top of the cake tin.

Turn over the plate and the cake tin simultaneously, so that the pineapple is on top and remove the tin.