pineapple upside down cake

this is my sister in law's favourite and i will make it again when she comes to visit in the summer.

the recipe was taken from Nigella Express cookbook. of all Nigella's cookbooks, this book is my favourite because :-

1. the recipes are simple, easy and quick to make; hence 'express'.i dont like to spend too much time in the kitchen; one hour is the most that i can stay in the kitchen at any one time.

2. it was a birthday present from my 2 girls (with daddy's money of course)

Ingredients

• butter for greasing
• 2 tbsp sugar
• 6 slices pineapple from a 425g can + 3 tbsp of the juice
• 11 glaze cherries
• 100g flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate soda
• 100g soft butter
• 100g caster sugar
• 2 eggs

Method

1. preheat oven to 200deg C/gas mark 6
2. butter a 20cm diameter cake tin
3. sprinkle 2 tbsp sugar on top of buttered base, then arrange pineapple slices to make a circular pattern
4. fill each pineapple ring with glace cherry and put one in each of the space between
5. put flour, baking powder, bicarb soda, butter, caster sugar and eggs into food processor and blitz till smooth
6. pour in 3 tbsp juice to thin a little
7. pour the mixture over cherry/pineapple ring. spread it out gently, enough to cover.
8. bake for 30 minutes, then ease around the edges, turn it upside down.

the recipe is also available online, on Nigella's website. http://www.nigella.com/recipes/view/pineapple-upside-down-cake-51