Pineapple upside down cake
This is the prize dish from the creaming method!
125 g soft margarine or butter
125 g caster sugar
2 eggs, beaten
125 g self raising flour
25 g light brown sugar
Small can of pineapple rings, drained
4 glace cherries
Leaves of angelica
Preheat the oven to 190° C / Gas 5.
Line a 15 cm cake tin with greased greaseproof paper to stop the mixture sticking.
Sprinkle the light brown sugar in the base of the in and arrange the pineapple rings to fit with a glace cherry in the middle. Arrange some angelica leaves as decoration.
Beat the margarine and sugar together with a wooden spoon until the mixture is pale and creamy and the sugar no longer feels gritty.
Sieve the flour into a bowl.
Beat the eggs and add to the mixture, adding some flour if the mixture shows signs of curdling.
Add the vanilla essence and then gently stir in the flour.
Spoon in the sponge mixture and smooth down.
Bake for 20 – 30 minutes until the cake is golden and cooked. You can insert a skewer to test if the mixture is cooked.
Turn out onto a large dish and serve as a pudding with custard, or as a cake.