7 pineapple rings in juice, drained and juice reserved
7 glacé cherries
For the cake:
100g butter
100g golden caster sugar
100g Juvela Gluten Free White Mix
1 tsp baking powder
1 tsp vanilla extract
2 medium eggs
Method
Preheat oven to 180°C/160°C Fan/350°F/Gas Mark 4.
For the topping, beat butter and sugar together until light and creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin.
Arrange pineapple rings on top, then place glacé cherries in the centres of the rings.
For the cake, place all ingredients in a large bowl along with 2 tbsp of the pineapple juice and beat together until light and fluffy.
Spoon into the tin and spread mixture on top of the pineapple.
Bake in a preheated oven for approx. 30 mins. Leave to stand for 5 mins, then turn out onto a plate. Perfect served warm with vanilla ice cream.
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