Recipe
Pineapple upside down cake
Recipe highlights
Total cooking time:
20 minutes to mix and 30 minutes to bake
Category:
Low Protein Diet - Exchange value ½* (exchange per serving 0)
Servings:
8
Ingredients**
150g butter
75g soft light brown sugar
Tinned pineapple slices
100g caster sugar
1 tsp vanilla essence
230g Loprofin Mix
2 tsp Loprofin Egg Replacer
2 tsp baking powder
200ml Sno-Pro
Method
- Preheat the oven to 180°C.
- Melt 50g of the butter in a frying pan, add the soft light brown sugar and cook on a gentle heat for 5 minutes until the sugar has dissolved and is beginning to caramelise. Add in the pineapple slices, coat them in the caramel and spread them out into a single layer in the pan. Remove the pan from the heat and set aside.
- Beat together the remaining butter, caster sugar and vanilla essence until light and creamy.
- Add in the Loprofin Mix, Loprofin Egg Replacer and baking powder followed by the Sno-Pro. Mix to form a soft smooth batter.
- Pour the cake mixture evenly over the pineapple in the pan. Bake in the preheated oven for 30 minutes. If the cake is browning too quickly, cover with tin foil.
- When baked, allow to cool for 5 minutes. Run a knife around the edge of the pan to loosen the cake. Place a serving plate face-down on top of the cake, tip the cake over and gently lift the pan off.
Chef's tips:
- Add some ground ginger to the cake mixture for some complimentary spice.
- Swap the fruit for apricots or peaches.
- Make sure that the frying pan is oven proof!