Sunday, October 14, 2007

Upside-down pineapple cake

300g self-raising flour
5 tbsp warm golden syrup
450g canned pineapple rings
200g butter
Pottle plain yoghurt
300g sugar
5 eggs

Preheat oven to 180 degrees C.
Line the bottom of a baking dish with baking paper and cover with the syrup.
Arrange the pineapple rings on top.
Cream butter and sugar together.
Stir in the yoghurt.
Mix in the eggs.
Fold in the flour.
Pour the mixture over the pineapple rings.
Bake for around 45 minutes or until a skewer comes out clean.
Rest for 6 minutes and then slowly run a knife around the edges to release.
Turn out cake and slowly remove the baking paper.
Serve with cream or ice cream.

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