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Pineapple and almond upside-down cake

  • 4.5 Star
  • Timer Prep 20 min
    Cook 40 min
  • Chef hat Medium


Peel, core and slice the h pineapple into 7 rings per cake. Soften the butter.


  1. 1 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
  2. 2 In a bowl, beat 50g of the butter and 50g of the caster sugar per cake being made and spread over the bottom of a 22cm round cake tin for each cake.
  3. 3 Arrange the pineapple on top of the butter mixture.
  4. 4 Beat together the remaining softened butter and caster sugar until pale and fluffy.
  5. 5 Gradually beat in the eggs, then sift in the flour, baking powder and add almonds
  6. 6 Spoon the mixture over the pineapple and bake for 35-40 minutes, until risen and firm to the touch.

4 Reviews

  • Gabriella

    Cake was nice but did not find instructions very clear.

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