I got a hankering to bake dessert for tonight and to make something I had never done before.
I found a tin of diabetic friendly pineapple pieces and voila! Pineapple upside down cake was googled.
I adjusted the recipe a little since I wanted it to be totally diabetic friendly (and also milk free).
- Butter (for greasing) – I used spray and cook
- 2 tablespoons sugar – I used Simply Delish Suki Sweetener that I bought at Dischem
- 6 slices canned pineapple in juice (plus 3 tablespoons of the juice) – I had the tin of diabetic friendly pieces.
- 11 glace cherries – I just used enough to make it look nice
- 100g plain flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 100g soft butter – I used dairy free margerine
- 100g caster sugar – again, I used the Suki sweetener
- 2 large eggs
- Heat the oven to 200°C and coat a 23cm cake tin with the butter or Spray & Cook. Nigella says not to use a springform or loose base tin. I only had a larger silicone ‘tin’. Next time I will use a smaller tin.
- Sprinkle the 2 tablespoons of sugar or Suki on the greased base, I sprinkled it around then swooshed the tin around so it was spread evenly.
- Arrange your pineapple slices on top of the sugar and place a cherry inside each piece and in between slices. I mosaic-ed the pieces of pineapple and dropped cherries randomly between them.
- Place flour, baking powder, bicarb, butter, remaining sugar/Suki and eggs into a bowl and beat until smooth.
- Add the 3 tablespoons of pineapple juice to the batter and mix well.
- Gently pour the batter over the pineapples and cherries, it really will only juuuuust cover them so be gently when you spread it around.
- Bake for 30 minutes.
- Remove from oven and immediately ease a knife or spatula around the edge of the cake, place a plate or cake stand on top and quickly turn it upside down.