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.