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Pineapple & cherry upside-down sandwich cake

Ingredients

  1. Step 1 250g pack butter , melted, plus a knob to grease
  2. Step 2 250g golden caster sugar , plus 2 tbsp
  3. Step 3 1 can pineapple rings
  4. Step 4 3 glacé cherries , halved (we used red dyed ones to keep it classic, but the choice is yours)
  5. Step 5 300g plain flour
  6. Step 6 1 tsp baking powder
  7. Step 7 ½ tsp vanilla extract
  8. Step 8 4 large eggs
  9. Step 9 little icing sugar , for dusting
  10. Step 10 6 tbsp cherry jam
  11. Step 11 250ml double cream
  12. Step 12 1 tbsp caster sugar
  13. Step 13 ½ tsp vanilla extract
Pineapple & cherry upside-down sandwich cake
Calories: 610 Carbohydrate: 63 g Protein: 6 g Fat: 37 g
Cook time: 90 minutes Prep time: 60 minutes Total time: 150 minutes Servings: 10

TAGS

Afternoon tea Dessert British Josh Eagleton 800 kcal or less Afternoon tea Fruit cake Layer cake Make Ahead Mothering sunday Nostalgic Over an hour Retro Sarah Cook Sponge cake Tea party Victoria sponge

Directions

  1. Step 1 Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round cake tins and line bases and sides with baking parchment. Scatter the 2 tbsp caster sugar in the base of one of the tins. Drain the pineapple over a bowl to catch the juices. Measure 100ml of juice into a big mixing bowl. Pat dry 3 pineapple rings with kitchen paper and halve horizontally. Arrange in the sugared tin, then add the glacé cherries.
  2. Step 2 Add the melted butter, sugar, flour, baking powder, vanilla and eggs to the pineapple juice, and beat with an electric whisk until smooth. Divide the mixture evenly between the tins - it should be runny enough to pour over the pineapple to cover. Bake for 30 mins or until a skewer poked into the middle comes out clean. Leave for 5 mins, then turn out the cakes onto a wire rack (pineapple-side up), peel off the parchment and cool.
  3. Step 3 Spread the jam over the cooled sponge without the pineapple. Whisk the cream, sugar and vanilla until thick, then spoon over the jam. Gently sit the pineapple sponge on top, and dust with a little icing sugar. Best eaten within 48 hours.