Pineapple Upside Down Cake

Meaning to bake this cake since a long time!! & finaly baked it a couple of days back for his birthday :) :) I tried Nigella's recipe & it turned out yummy :) :) I say, a must try !!!!

INGREDIENTS

·         Butter for greasing

·         2 tablespoons sugar

·         6 slices pineapple from a 425g can, plus 3 tablespoons of the juice

·         11 glace cherries

·         100g plain flour

·         1 teaspoon baking powder

·         1/4 teaspoon bicarbonate of soda

·         100g soft butter

·         100g caster sugar

·         2 eggs

METHOD

1.  Preheat the oven to 200°C/gas mark 6. Butter cake tin (neither loose-bottomed nor springform).

2.       Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern.

3.       Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.

4.       Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.

5.        Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.

6.       Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft - ha! - move, turn it upside-down.

You can have it chilled in the fridge but it tastes good when it is warm & served with vanilla ice cream .

Happy Eating :) :)