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Pineapple-upside-down-cake

Those who love pineapple desserts really LOVE them and this delicious treat is for them! Dig into our calorie and sugar saving Pineapple Upside Down Cake!

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INGREDIENTS

Topping

80g butter

¼ cup Natvia

200g tinned pineapple in juice

½ tsp xanthum gum (can be found at health food stores)

 

Cake

1 ½ cups SR flour

pinch of salt

¾ cup Natvia

115g unsalted butter, softened

2 eggs

METHOD

  1. Combine the butter, Natvia and ½ cup pineapple juice in a saucepan and bring to a rolling boil. Simmer until reduced before whisking through the xanthum gum. Remove from heat and pour into a 22cm greased cake tin. Allow to cool. Place rings of pineapple into the cake tin.
  2. Combine the flour, salt and Natvia in a bowl.
  3. In a separate bowl cream the butter until light. Beat in the eggs one at a time.
  4. Beat in the flour and ½ cup of pineapple juice in batches until combined.
  5. Dollop the mix over the pineapple in the tin. And then smooth the top.
  6. Place in the oven and bake for 40-45 minutes, until cooked through.
  7. Remove from the oven and allow to cool in the tin. Flip onto a plate and serve with some desiccated coconut on top.
  • Nutritional Info

    No nutritional info supplied

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