Pineapple Upside Down Cake
Over a year ago
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Ingredients
- 440g can of pineapple slices in juice
- 1 tablespoon organic honey
- 90g butter, softened
- ½ cup Natvia Stevia blend
- 2 eggs, lightly beaten
- 1 ¼ cups self-raising flour, sifted
Accompaniment
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Description
Recipe by Sapna
Method
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1
Preheat oven to 180°C/160°C fan-forced.
Grease a 6cm-deep, 20cm (base) round ring pan. Line base with baking paper.
Drain pineapple, reserving 2 tablespoons juice. Cut pineapple in half. Sprinkle the honey over base of baking upside-down prepared pan.
Arrange pineapple on top of it Using an electric mixer, beat butter and Natvia for 3 minutes or until light and fluffy.
Add eggs, 1 at a time, beating after each addition. Add flour and reserved pineapple juice. Stir to combine. Spread mixture over pineapple.
Bake for 35 to 40 minutes or until a skewer inserted in cake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.
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