This month’s recipe takes its inspiration from the upcoming Goodwood Revival. The festival harks back to a vintage era of the 1950s and 60s, so why not try your hand at creating this delicious retro classic.
Ingredients:
For the cake:
100g softened butter
100g golden caster sugar
100g self-raising flower
1tsp baking powder
1 tsp vanilla extract
2 eggs
For the topping:
50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
Method:
Firstly, preheat your oven to 180C, 160C for fan ovens, or gas mark 4.
For the topping, cream together 50g of softened butter and 50g of light soft brown sugar until it is smooth. Spread this mixture over the base and around a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on this buttery base, saving the syrup for later use. Place 7 glacé cherries in the centres of the pineapple rings for a pop of colour and flavour.
Next, gather 100g of softened butter, 100g of golden caster sugar, 100g of self-raising flour, 1 tsp of baking powder, 1 tsp of vanilla extract, and 2 eggs in a bowl.
Add 2 tbsp of the reserved pineapple syrup to this mixture. Beat these ingredients together using an electric whisk until you achieve a soft, smooth consistency.
Spoon this batter into the tin, over the pineapple rings, and level it out. Bake your cake for 35 minutes. Once baked, let it stand for 5 minutes, then carefully turn it out onto a plate.
For the perfect serving, enjoy it warm with a scoop of your favourite ice cream. Enjoy your homemade pineapple upside-down cake!