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Pineapple upside-down cake
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Total Time:
45 minutes
Nostalgic upside-down cake with tinned fruit for a classic, simple dessert that will become a favorite.
Ingredients:
  • 200 ml runny honey
  • 2 x 425 g tins of pineapple rings in juice
  • 200 ml vegetable oil
  • 200 g self-raising flour
  • 500 ml natural yoghurt
  • 200 g desiccated coconut
  • 2 large eggs
  • 12 glacé cherries (60g)
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. In a large non-stick frying pan over medium-high heat, spread 1 tablespoon of honey and arrange 12 pineapple rings in a single layer, saving the juice. Cook for 4 to 5 minutes until caramelized. In a large mixing bowl, combine remaining honey, vegetable oil, flour, 200ml yogurt, and most desiccated coconut. Add eggs and reserved pineapple juice, mix well. Line a 30cm x 20cm roasting tray with parchment paper. Place pineapple rings caramelized-side down in the tray, add glacé cherry to each ring. Pour batter over, bake for 30 minutes until golden. Invert cake onto a board, remove parchment, top with yogurt and remaining coconut before serving.

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