Vintage baking: Upside-down pineapple and almond cake
For the base
600g canned pineapple slices in juice
85g toasted almonds
85g treacle sugar
For the cake batter
250g brown sugar
4 eggs, lightly beaten
200g flour, sifted
2 tsp baking powder, sifted
2 Tbsp pineapple juice
1. Pre-heat the oven to 180°C. Grease a round cake tin (we used a 22cm). Line the base with grease-proof paper.
2. Drain the pineapple, reserving 2 tablespoons of juice.
3. Smear the butter and sprinkle treacle sugar and almond shavings over the base of the greased cake tin. Arrange the pineapple, just touching, over your sprinkled sugar.
4. For the cake batter, use a Magimix or stand mixer and beat the butter and brown sugar together for 3 minutes or until light and fluffy.
5. Add the eggs, one at a time, blending after each addition.
6. Add the flour, baking powder, almonds and reserved pineapple juice. Blitz to combine.
7. Spread the mixture over the pineapple. Bake for 35 to 40 minutes or until a skewer inserted into the cake comes out clean.
8. Leave to stand in the tin for 5 minutes. Turn out onto a wire rack to cool and serve with a dusting of icing sugar.
Remind you of good times gone by? We hope so.