100
100
Serves:
80
g
unsalted butter (softened)
80
g
golden caster sugar
80
g
self-raising flour
1.5
eggs
0.5
tbsp
vanilla extract
0.5
tbsp
baking powder
0.5
fresh or tinned pineapples rings
40
g
unsalted butter (for pineapple topping)
40
g
light soft brown sugar
1
handful(s) of glace cherries/berries
Recipe submitted by: FoodCycle Lewisham volunteers
Equipment needed: Oven, cake tin/tray(s), mixing bowl & electric mixer (optional)
Pop the oven on and heat to 180C/160C fan/gas 4.
Line your tray(s) with greaseproof paper.
First, make the topping – beat the butter and light soft brown sugar together until creamy.
Spread the topping mixture over the base of the tray and a quarter of the way up the sides.
Slice the pineapple into thin rings (approx. 1cm thick), and arrange pineapple rings on top, then place cherries or berries in the centre of the rings for decoration.
Next, make the cake mixture – place the cake ingredients (butter, sugar, flour, eggs, vanilla extract and baking powder) in a bowl and beat to a soft consistency, using a mixer if you have one!
Spoon the mixture into the tin on top of the pineapple and smooth it out so it’s all the same level.
Bake for 40-45 mins, until a knife comes out clean.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook