Glazed Pineapple and Cherry Cake

Ingredients

Topping:

• 70g Butter, melted

• 85g Brown sugar

• 1 Can of pineapple rings, drained

• 10 Red glace cherries

• Crème fraîche for serving

Cake Batter:

• 90g Butter

• 200g Caster sugar

• 15ml Lemon zest

• 1 Egg

• 250g Self-rising flour

• 2ml Salt

• 140ml Milk

Method

1. Preheat the oven to 180°C (356°F).

2. Line a 22cm cake pan with baking paper and spray it with non-stick cooking spray.

   Topping:

3. Mix the melted butter and brown sugar.

4. Then spread it at the bottom of the cake pan and shake it gently so that the pan has an even layer of sugar and butter.

5. Place the pineapple rings on top and put a glace cherry in the center of each ring.

   Batter:

6. Place the butter, caster sugar, and lemon zest in a medium mixing bowl and whisk with an electric mixer until light and creamy.

7. Add the egg and whisk well.

8. Fold in the self-rising flour, salt, and milk until a smooth batter forms.

9. Spoon the batter on top of the pineapple rings.

10. Bake for 30 minutes in a preheated oven or until a toothpick comes out clean. 

11. Let it cool for 5 minutes.

12. Invert the cake onto a serving plate and serve with crème fraîche.

    Please note: You can swop out Pineapple with canned apricots. If so, leave out the cherries.

Enjoy your Glazed Pineapple and Cherry Cake