• 4servings
  • 60minutes
  • 505calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 2 tbsp light muscovado sugar

  2. 227g can (4 slices) pineapple in juice, drained

  3. a few glace cherries, halved

  4. 3 eggs

  5. 175g caster sugar

  6. 100ml creme fraiche

  7. 125g plain flour

  8. 1 1/2 tsp baking powder

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C (gas 6). Lightly grease a 20cm diameter, 4cm deep sponge tin and sprinkle with the brown sugar. Lay the pineapple slices flat over the base and fill any gaps with half cherries, with the cut side facing upwards.

  2. Beat together the eggs and sugar in a mixing bowl until light and fluffy, then beat in the crème fraîche. Sift the flour and baking powder over the mixture and fold in gently but thoroughly.

  3. Carefully pour the mixture into the tin, making sure not to dislodge the fruit. Bake for 35–40 minutes until well risen and golden brown and springy to the touch.

  4. Leave the cake to cool in the tin for 5 minutes before turning out, upside-down onto a serving plate, so that the pineapple is on top. Serve warm.


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