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.
- 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
- Preheat oven to 170C.
- Grease the cake tin with butter.
- 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.
- Pour the mixture into the cake tin. Sprinkle the pineapple with the mixed spice and place the slices on the caramel.
- Sift the dry ingredients (flour, xantham gum, baking powder, salt, and spices) and mix together with the caster sugar.
- Add the oil, eggs, vinegar, milk and vanilla essence.
- Mix all together into a smooth mixture.
- Pour over the pineapples.
- Bake for 1 hour. You should notice the cake has come off from the sides of the tin.
- Cool the cake on a rack for 5 minutes and then turn out whilst still warm.
- Decorate with the maraschino cherries.