Cakes Recipes - Pineapple Upside-down Cake

Ingredients

• 115g butter

• 200g dark brown sugar

• 450 canned pineapple slices, drained

• 4 eggs, separated

• grated rind of  1 lemon

• pinch of salt

• 115g caster sugar

• 75g plain flour

• 5ml baking powder

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Method:

1. Preheat the oven to 180.C/350"F/Gas 4. Melt the butter in a 25cm/10in ovenproof cast-iron frying pan. Then reserve 15ml/l tbsp butter. Add the brown sugar to the pan and stir to blend. Place the pineapple on top in one layer. Set aside.

2. Whisk together the egg yolks, reserved butter and lemon rind until well blended. Set aside.

3. Beat the egg whites and salt until stiff. Gradually fold in the caster sugar, then the egg yolk mixture.

4. Sift the flour and baking powder together. Carefully fold into the egg mixture in three batches.

5. Pour the mixture over the pineapple. Bake until a skewer inserted in the centre comes out clean, about 30 minutes.

6. While still hot; invert on to a serving plate. Serve hot or cold.