Ingredients For the topping 50g softened butter 50g light soft brown sugar 7 pineapples rings in syrup, drained and syrup glacé cherry For the cake 100g softened butter 100g golden caster sugar 100g self-raising flour 1 tsp baking powder 1 tsp vanilla extract 2 eggs 45-46-р анги
43-44-р анги
41-42-р анги
39-40-р анги
37-38-р анги
35-36-р анги
33-34-р анги
31-32-р анги
29-30-р анги
27-28-р анги
25-26-р анги
23-24-р анги
21-22-р анги
19-20-р анги
17-18-р анги
15-16-р анги
13-14-р анги
11-12-р анги
9-10-р анги
7-8-р анги
Method Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Post a Comment