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Lyle's Golden Syrup325g
325gItem price
£1.80Price per unit
55.4p/100gThis spiced take on a classic pineapple upside down cake is the perfect old-school dessert.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4. Grease a 20cm round loose-bottomed cake tin and line with parchment paper. Pour the golden syrup into a small saucepan with the chilli and heat for a few minutes to gently infuse the syrup with the chilli. If you would prefer a little more heat, leave the chilli in the syrup for longer. Pour half of the syrup into the bottom of the cake tin, tilting the tin to spread it evenly.
Pat the pineapple slices with kitchen paper to remove as much excess liquid as possible. Arrange 6 of the rings in the base of the tin on top of the syrup in a single layer.
Using a handheld electric whisk, cream the butter and sugar together for a minute until light and fluffy. Beat in the eggs one at a time, adding 1 tbsp of flour after each addition. Stir in the soured cream and mix well. Mix together the remaining flour, baking powder and spices, then add a little at a time to the mixture, folding it in carefully until well combined. Chop the remaining pineapple and stir it into the mixture.
Spoon into the tin on top of the pineapple and level the top. Bake in the centre of the oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. If the cake starts getting a bit too golden, cover with a sheet of parchment. Cool in the tin for 10 minutes before turning out onto a serving plate. Remove the chilli from the remaining syrup, then serve warm ready to pour over the cake. Delicious warm with crème fraîche or ice cream.
Typical values per serving when made using specific products in recipe
Energy | 1,474kJ/ 352kcals |
---|---|
Fat | 15.1g |
Saturated Fat | 8.7g |
Carbohydrates | 48g |
Sugars | 33.6g |
Fibre | 1.3g |
Protein | 5.4g |
Salt | 0.3g |
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Item price
£1.80Price per unit
55.4p/100g0 added
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Quantity of Cooks' Ingredients Red Chillies in trolley 0
Item price
70pPrice per unit
£14/kg0 added
0 in trolley
Quantity of Essential Pineapple Slices In Fruit Juice in trolley 0
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£1.10Price per unit
£4.40/kg0 added
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Quantity of Essential Unsalted Dairy Butter in trolley 0
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£1.90Price per unit
£7.60/kg0 added
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Quantity of Billington's Golden Caster Sugar in trolley 0
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£2.65Price per unit
£2.65/kg0 added
0 in trolley
Quantity of Waitrose British Blacktail Free Range Medium Eggs in trolley 0
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£1.75Price per unit
29.2p each0 added
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Quantity of Essential Plain White Flour in trolley 0
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85pPrice per unit
56.7p/kg0 added
0 in trolley
Quantity of Waitrose Essential Soured Cream in trolley 0
Item price
75pPrice per unit
50p/100ml0 added
0 in trolley
Quantity of Cooks' Ingredients Baking Powder in trolley 0
Item price
£1.30Price per unit
81.3p/100g0 added
0 in trolley
Quantity of Duchy Organic Ground Cinnamon in trolley 0
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£2.10Price per unit
63.6p/10g0 added
0 in trolley
Quantity of Cooks' Ingredients Ground Ginger in trolley 0
Item price
£1.60Price per unit
50p/10g