I’m delighted that the Great British Bake Off is back on – not only is it light and frothy viewing (just what we need these days) but it also gives lots of new inspiration for bakes, as well as the pressure to keep up. I’ve got into a phase of having masses of recipes but never getting round to writing them up – well that has to change, and what better time than right now?
Week 1 was cake week and featured Battenberg, pineapple upside down cake or a cake bust. Well, i’m not quite in the mood to fashion a horrifyingly bad bust out of cake and Battenberg isn’t to my taste so pineapple upside down cake it is. In fact, someone asked me ages a go to come up with a pineapple upside down cake recipe but somehow it never got to the top of the ‘to do list’, until now that is! (I do hope you are still reading if it was you?)
Anyway, this cake is a real hit. Delightfully retro and garish with the tinned pineapple rings and glace cherries (I toned it down a little with morello glace cherries rather than the almost neon maraschino versions) and the epitome of comfort food. This is a cake which will take you back in time. In fact I had a leftover pineapple ring which ended up as the chef’s treat and even that was a trip down memory lane – who eats tinned pineapple these days?! This cake is probably best served with a good dose of custard, and not whipped cream like they did on the bake off, what on earth were they thinking?
Pineapple Upside Down Cake works well as a large cake as I’ve made here but would be even better as individual servings, each with a little pineapple ring topping the cake like a golden crown. I didn’t have the right sized moulds so one big cake it is! If you want to make individuals just evenly divide the mixture and reduce the cooking time to about 18-20 minutes (but do keep checking).
Pineapple Upside Down Cake
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)
makes 1 16cm cake or 4-6 individuals
Tinned pineapple rings to top the cakes (i used 3)
2 tbsp demerara sugar
1/2 tbsp dairy-free margarine
200g self-raising flour
1/2 tsp bicarbonate of soda
50g soft brown sugar
50g golden syrup
Pinch of salt
100ml sunflower oil
150ml dairy-free milk
1/2 tsp lemon juice
- Preheat the oven to 180 degrees centigrade
- Grease a spring-form tin or individual mould with the dairy-free margarine. Sprinkle the sugar into the buttered base.
- Lay over the pineapple rings and fill the centres with a place cherry. Set aside.
- Into a large bowl, sift together the flour, bicarbonate and salt. Stir in the sugar.
- Combine the syrup, oil, dairy-free milk and lemon juice. Give it a stir and pour into the dry ingredients. Gently mix to make a smooth and runny batter
- Pour into the pineapple lined tin and bake for about 30-35 minutes until risen, golden and a knife comes out clean. I recommend placing the tin onto of a baking sheet as you may get some caramel leakage!
- Invert onto a plate and carefully remove the cake tin. If a pineapple ring sticks to the base just gently place back on the top of the cake. Pour over any remaining syrup.