Desserts

Pineapple upside-down cake recipe

Here is our friend Lynn's pineapple upside-down cake using Mild and Light Olive Oil.
The use of olive oil not only makes a lovely cake and it’s better for your heart.

It’s a recipe that uses all that’s in the tin – don’t throw away the sugary-juice as that’s reduced down as a glaze.

Serves: 10
Preparation time: 10 minutes
Cooking time: 50 minutes

Ingredients:

  • Tin of pineapple pieces/chunks/rings, c 540g
  • 4 medium eggs (or 3 large eggs)
  • 195g soft brown or caster sugar
  • 275g plain flour
  • 195ml Filippo Berio Mild & Light Olive Oil
  • 2 teaspoons baking powder

Method:

  1. Prepare your cake tin by lining it with the baking paper (it’s easier to ‘stick’ if you grease the tin first with a little oil/buter/margerine).
  2. Turn your oven on to 180C fan oven / 200C conventional oven.
  3. Drain the can of pineapple over your saucepan to catch the syrup.
  4. Place roughly 75% of the pineapple in the bottom of the cake tin, arranging it as you wish.
  5. Dice the remaining pineapple into small pieces.
  6. Whisk the oil and sugar together first in the bowl until it lightens a little in colour.
  7. Add the flour, baking powder and eggs and mix thoroughly.
  8. Finally add in the reserved chopped pineapple and stir this in gently, rather than vigorous whisking.
  1. Pour into the cake tin and bake in the middle of the oven for 45-50 minutes.
  2. Test the middle of the cake with a skewer: if it comes out clean it is baked, if there is a little wet cake mix still on it continue to bake for another 4-5 mins and test again.
  3. Leave the cake to cool in the tin.
  4. Now reduce the pineapple syrup by heating it over a medium-high flame. It should bubble a little but not be fully boiling on the heat (or it will brown). Reduce down until it is the consistency of a runny honey.
  5. Invert your cake out onto a plate or serving dish.
  6. Drizzle the warm syrup over the cake.
  7. You can eat while still fairly warm, or leave to cool fully. This is also lovely as a dessert with custard, cream or ice cream.

Cooks tips:

Don’t throw away the sugary-juice as that’s reduced down as a glaze!