Pineapple Upside Down Cake - Serves 6
- 1 tin pineapple rings
- wheat free glace cherries
- unsalted butter
- demerara sugar
- 150g caster sugar
- 150g butter or margarine, at room temperature
- 3 eggs
- 75g gluten free plain flour
- 35g maize flour or cornflour
- 40g ground almonds
- 1 tsp gluten free baking powder
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Spread a thick layer of butter over the base of a 1 ½ pt deep ovenproof dish. Sprinkle a layer of the demerara sugar over the top.
Place the pineapple rings on top of the sugar and fill the gaps with glace cherries.
Cream together the butter and caster sugar.
Beat in the eggs a little at a time.
Sieve together the gluten free flour, maize flour, ground almonds and the gluten free baking powder together four times to fully incorporate the ingredients.
Fold into the creamed mixture.
Pour over the top of the pineapple and spread to level.
Bake at 190°c / 375°f / gas mark 5 for 25 – 35 minutes until the sponge is firm to touch and a knife inserted comes out clean.
If the top of the sponge starts to brown before the sponge is cooked, cover with a sheet of tin foil until the sponge is cooked.
Leave in the dish for 10 minutes before turning out onto a serving dish and serve with custard.
how to make this recipe dairy free...
Use dairy free margarine in place of butter.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
If you can’t find maize flour then cornflour is easily available and makes a good substitute. There isn’t much difference but I do prefer maize flour. See resources.
Why not try…
This pudding is lovely using pears instead of pineapple.