How to make Pineapple and pomegranate cake!

Jul 08 2016 05:04 PM
How to make Pineapple and pomegranate cake!

Pineapple and pomegranate upside down cake is fruity, spongy and so moist! It's the perfect cake to enjoy with your feet up and a cup of afternoon tea! Pineapple and pomegranate are lovely tropical flavours.


• 300g pineapple, chopped

• 4tbsp golden syrup

• 175g butter, softened

• 175g golden caster sugar

• 1tsp vanilla extract

• 3 medium eggs

• 175g self-raising flour

• 50ml pineapple juice

• 4tbsp pomegranate seeds

Method: 1. Heat the oven to 180C fan, gas 6. Line a 22cm round cake tin with baking paper. Tip the pineapple into the tin and drizzle over 1tbsp golden syrup.

2. In a large bowl, combine the butter, sugar and vanilla, and beat until light and fluffy. Add the eggs, one at a time, beating in between and adding a little flour if the mixture starts to curdle.

3. Fold through the flour, then spoon the mixture over the pineapple pieces. Smooth the top and bake for 30-35 mins, until a skewer comes out clean. Allow to cool in the tin for 5 mins before turning out onto a lipped serving plate.

4. While the cake is cooking, make the drizzle. Warm the pineapple juice and remaining golden syrup in a small pan for 3 mins, until runny. Stir through the pomegranate seeds and, once the cake is turned out, pour over before slicing.

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