Upside down Pineapple Cake
(Serves 8) Ingredients: 400 grams canned pineapple, sliced 30 grams butter, melted 3 tablespoons Demerara sugar 2 eggs 125 grams self-rising flour 125 grams sugar 90 grams butter
Method: Preheat oven to 180 degrees C. In a 20 cm cake form pour melted butter and sprinkle with Demerara sugar; arrange pineapple slices to your liking. In a bowl mix butter and sugar until well combined, add eggs. Slowly stir in flour. Pour over pineapple and transfer to the oven. Bake for 30-40 minutes. Let cake to cool for 10 minutes before turning out to a serving plate.