Upside-down pineapple cake difficulty *** #94

Cuts into 8

Preparing time: 30 minutes 

Cooking time: 35 minutes 

Ingredients:

• 1 small ripe pineapple 
• 3 pieces of stem ginger in syrup, chopped
• 125 g polenta 
• 1 teaspoon baking powder 
• 125 g ground almonds 
• 175 g slightly salted butter, softened 
• 175 g caster sugar 
• finely grated rind of 3 limes
• 2 eggs, beaten 

For the syrup 

• 50 g caster sugar 
• 3 tablespoons water 
• juice of 2 limes 
• 3 tablespoons stem ginger syrup 

1. Cut away the skin from the pineapple and cut the flesh into 1 cm slices
2. Chop into small pieces, discarding the core 
3. Mix together the pineapple and chopped ginger, then scatter in a greased and base-lined 20 cm round cake tin at least 4.5 deep 
4. Mix together the polenta, baking powder and ground almonds in a bowl 
5. Beat together the butter, sugar and lime rind in a bowl until pale and creamy 
6. Gradually beat in the eggs 
7. Add the dry ingredients and mix well 
8. Spoon the mixture into the tin and level the surface 
9. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 35 minutes or until risen, just firm to the touch and skewer inserted into the center comes out clean 
10. Meanwhile, make the syrup 
11. Put the sugar and measurement water in a small saucepan and heat gently until the sugar dissolves 
12. Bring to the boil and boil for about 3 minutes or until thickened 
13. Remove from the heat and stir in the lime juice and ginger syrup 
14. Loosen the edge of the cake and invert on to serving plate, peeling off the lining paper
15. Spoon the syrup over the top and serve warm or cold
16. Enjoy! :-)