Old Fashioned Upside Down Cake
Nutritional breakdown
| Energy: | 438 Kcals |
| Protein: | 5g |
| Total carbohydrate: | 65.1g |
| Of which sugars: | 43.3g |
| Total fat: | 20g |
| Of which saturates: | 2.3g |
| Fibre: | 1.2g |
| Salt: | 0.8g |
Ingredients
150g (5oz) margarine, divided
110g (4oz) brown sugar, packed
7-10 slices from 567g can DOLE® Pineapple Slices or Tropical Gold Pineapple slices
7-10 maraschino cherries
175g (6oz) sugar, divided
2 eggs, separated
1tsp lemon zest
5ml (1tsp) lemon juice
5ml (1tsp) vanilla extract
225g (7½ oz) plain flour
1¾ baking powder
¼ tsp salt
120ml (4floz) soured cream
Instructions
Heat oven 180C (350F) Gas 4
Melt half margarine in a small pan. Remove from heat, add brown sugar and stir until blended.
Drain pineapple slices well, reserve 30ml (2tbsp) juice. Arrange pineapple slices in sugar mixture. In the base of a greased 23-25cm (9-10 inch) greased cake tin. Place cherry in centre of each slice.
Beat remaining margarine with 110g (4oz) of the sugar until light and fluffy. Beat in egg yolks, lemon zest and juice, and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with soured cream and reserved pineapple juice.
Beat egg whites to soft peaks. Gradually beat in remaining sugar to make stiff meringue. Fold into batter and pour over the pineapple in the tin.
Bake for 35- 45 minutes or until cake tests done. Let stand 10 minutes, then invert onto serving plate. Serve warm or cold.
