Pineapple upside-down cake
An attractive, traditional dessert using cherries and tinned pineapple to keep it low in potassium for an occasional treat.
Chef
Ingredients
Topping
50g unsalted butter
50g light soft brown sugar
9 pineapple rings in fruit juice
9-10 glace cherries
Cake
150g soft unsalted butter
150g golden caster sugar
150g self-raising flour
1.5 teaspoon baking powder
3 eggs
Method
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Step 1
Heat your oven to 180°C / 160°C fan / gas mark 4. Halve the glace cherries. To make the topping, beat the butter and soft brown sugar together until creamy. Spread the mix over the base and up sides of a high sided cake pan as this will caramelise the cake topping.
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Step 2
Lay 8-9 pineapple rings in the base of the pan and place the glace cherries into the centre of the pineapple rings and fill gaps. Keep the pineapple juice aside to use later.
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Step 3
Add all the cake ingredients into a mixer along with 3 tablespoons of pineapple juice and whisk until a soft consistency or beat together with a spoon until well combined.
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Step 4
Spoon the mix onto the top of the pineapple rings and smooth over until level. Bake for approximately 20-25 minutes, until golden. Remove from the oven and leave to stand for 5 minutes then turn it out onto a plate.
Food facts
The main source of carbohydrate in this dish comes from the sugar, pineapple and flour. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.
Tinned fruits with the juice drained and discarded tend to be lower in potassium than fresh. The phosphate in this dish comes mainly from the flour, eggs and baking powder so if you have been advised to restrict your phosphate then have a smaller portion size.
If you have been prescribed a phosphate binder, ensure you take them with this dish.
Use gluten-free flour.
It’s okay to have an occasional treat. However if you have diabetes or want to reduce the calories in this dish then we recommend using a lower fat spread instead of the butter and using an artificial sweetener to replace some or all of the sugar in either the base or the topping.
Using tinned fruit is a relatively inexpensive way to incorporate more fruit in your diet.
Keep it refrigerated and use any leftovers within three days.
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