Pineapple Upside-Down Cake
6 slices of canned Pineapple.
4 tbsps golden syrup.
150g melted butter.
180g self-raising flour
1/2 tsp baking powder.
1/4 tsp vanilla essence.
Grease cake tin with butter and golden syrup. Put pineapple rings into cake tin and place a cherry in the centre of each pineapple ring. Put aside.
Preheat convection oven at 180oC.
Beat egg white with baking powder for about 5 minutes.
Add in sugar. Beat until stiff before adding in egg yolk, one at a time. Beat until light and fluffy.
Fold in flour and slowly add in melted butter.
Pour batter into greased cake tin and bake for 50-55 minutes.
When cake is ready, turn over on a plate. Brush with golden syrup or apricot jam.