Gluten free Pineapple Upside-down Cake
- 100g/4oz Butter
- 100g/40z Caster Sugar
- 2 Eggs
- 150g/6oz Gluten free Self Raising flour
- 1Tbsp Pineapple Juice
- For the glaze on top:
- 50g/2oz Butter
- 50g/2oz Demerara Sugar
- 1 Small can Pineapple Rings
- A few Glace Cherries (Halved)
- Preheat oven to 180*C/Fan 170*C/ Gas mark 5.
- Grease a loaf tin.
- Mix the 50g butter with the 50g demerara sugar.
- Spread this on the base of the tin.
- Arrange pineapple rings in the base of the tin then the cherries in the centre of the pineapple rings with the round side down.
- Make the cake mixture by placing all the ingredients in a large bowl and beat until smooth.
- Spread this mixture over the pineapples and cherries.
- Bake for 30-40 minutes until nice and golden and springy to touch.
- Remove from the oven and turn upside down to remove the cake.
- Serve with cream or custard.
- Enjoy!
Recipe by at https://laurasglutenfreekitchen.com/2014/07/gluten-free-pineapple-upside-down-cake/
3.5.3208