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Pineapple Upside Down Cake
- RECIPE MAKES: 8 portions
- COOK TIME: 45 minutes
Method
- 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.
Ingredients
Table
