Pineapple and ginger upside-down cake

Name: Pineapple and ginger upside-down cake
Ingredients: 2 pieces preserved stem ginger, chopped, plus 60 ml/4 tbsp syrup; 2 pieces preserved stem ginger, chopped, plus 60 ml/4 tbsp syrup; 20 g/¾ oz/1½ tbsp butter, plus extra for greasing; 250 ml/8 fl oz/1 cup milk; 45 ml/3 tbsp sunflower oil; 5 ml/1 tsp ground cinnamon; 115 g/4 oz/½ cup soft light brown sugar; 15 ml/1 tbsp baking powder; 5 ml/1 tsp ground ginger; 450 g/1 lb can pineapple pieces in natural juice, drained; 250 g/9 oz/2¼ cups wholemeal (whole-wheat) self-raising (self-rising) flour; 1 banana, peeled

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This light and moist cake has a sticky ginger glaze over stem ginger and pineapple pieces, which are arranged in the cake tin before the cake batter is added. It is superb served warm as a dessert with home-made custard or thick cream. This cake will keep refrigerated, for two days.

Ingredients

20 g/¾ oz/1½ tbsp butter, plus extra for greasing
2

Dessert
Cake
Vegetarian

Method

Preheat the oven to 180°C/235°F/Gas 4. Grease and line a 20cm/8in round deep cake tin (pan).
Melt the butter in a small pan over a gentle heat, then stir in the ginger syrup. Turn up the heat until the liquid thickens.
Pour the mixture into t