I am a huge fan of the Great British Bake Off and this year I am challenging myself to bake something every week in the theme of that week. So for cake week I have decided to make a pineapple upside cake as voted in a poll on Facebook.

As the bakers usually put a twist on classics I decided to make a spiced version as I am a huge fan of cinnamon, ginger & mixed spice. However these are optional, so feel free to omit if you’re not a fan.

Ingredients:

Cake:

• 380g plain gluten free flour
• 1/2 tsp xantham gum
• 1/2 teaspoon salt
• 2 1/2 teaspoons gluten free baking powder
• 1 teaspoon cinnamon (optional)
• 1 teaspoon mixed spice (optional)
• 1/2 teaspoon ginger (optional)
• 400g caster sugar
• 260mls vegetable oil
• 4 eggs
• 15ml vinegar
• 60mls lactose free or dairy free milk
• 1 teaspoon vanilla essence

Caramel pineapple topping:

• 150g light brown sugar
• 80g unsalted butter or margarine
• Pineapple , sliced
• 1/4 teaspoon mixed spice
• 7 maraschino cherries (optional- not yet tested for FODMAPs) Fresh cherries are high in fructose and a portion size of 2 cherries is considered low FODMAP.

10inch cake tin

Method:

1. Preheat oven to 170C.
2. Grease the cake tin with butter.
3. Make the caramel topping by heating the sugar and butter in a pan on medium heat until the sugar is dissolved and mixture is bubbly.
4. Pour the mixture into the cake tin. Sprinkle the pineapple with the mixed spice and place the slices on the caramel.
5. Sift the dry ingredients (flour, xantham gum, baking powder, salt, and spices) and mix together with the caster sugar.
6. Add the oil, eggs, vinegar, milk and vanilla essence.
7. Mix all together into a smooth mixture.
8. Pour over the pineapples.
9. Bake for 1 hour. You should notice the cake has come off from the sides of the tin.
10. Cool the cake on a rack for 5 minutes and then turn out whilst still warm.
11. Decorate with the maraschino cherries.