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Mini Pineapple Upside Down Cakes

  • Cooking time
  • Prep time
  • Servings6 portions
recipe image Mini Pineapple Upside Down Cakes

Ingredients

  • 125g Stork tub
  • 125g caster sugar
  • 2 medium eggs
  • 125g self-raising flour, sieved
  • ½ teaspoon baking powder
  • 3 tablespoons golden syrup
  • 1 x 428g can pineapple rings, drained
  • 6 glacé cherries, halved
  • 250ml Elmlea double
  • 4 tablespoons apricot jam
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Place all sponge ingredients in a mixing bowl and beat together until light and fluffy. Grease and flour 12 steel rings. Line a baking tray with baking paper and place the rings on top. Pour ½ teaspoon of golden syrup in 6 ring moulds. Then place one pineapple ring on top of the golden syrup. Place one cherries in the middle of the rings.
  2. Divide evenly the sponge between the 12 ring moulds. Bake in a preheated oven 180°C, 160° C fan oven, Gas mark 4 for 20-25 minutes. Allow to cool completely then unmould and place on a wire rack.
  3. Whip the cream until stiff, then place into a piping bag fitted with a star nozzle. Pipe the cream onto 6 of the plain sponges. Then sandwich the remaining pineapple sponges on top.
  4. Warm and sieve the apricot jam and glaze the pineapples with it.