Create this beautiful upside down pineapple cake by layering thin, fresh slices on the bottom of your cake tin with the fluffy cake mixture on top. The tangy, sweet pineapples work wonderfully well with honey, great served with a dollop of Greek yogurt.
- Heat the oven to gas 4, 180ºC, fan 160ºC. Lightly butter a 25cm clip-release baking tin and line with nonstick baking paper. Using a sharp knife, cut the top and base off the pineapple and cut away the skin.
- Cut the pineapple in half lengthways, remove core and discard. Slice pineapple thinly and arrange in the prepared cake tin. Cream butter and sugar together until smooth, then add the eggs and whip into the mix. Fold in the flour quickly and gently, adding a little milk to lighten the mixture.
- Next spoon the mix over the pineapples and bake in the oven for 45 mins. Remove, allow to stand for 5 mins, then carefully unclip the baking tin's ring and remove. Sit a plate on the top of the tin and invert it with care, so that the cake is turned out onto the plate. Drizzle over the honey and serve.
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