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Free-from Pineapple Upside-down cakes #baking
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Chef :
Sonia DuthieFree-from Pineapple Upside-down cakes #baking
Made for my youngest daughter as she is dairy-free, egg free, yeast free and gluten free.
Cooking instructions
* Step 1
Heat oven to 180 and grease and line the bases of an individual Victoria sponges tray (Lakeland) or muffin tin.
* Step 2
Place pieces of drained pineapple in the bottom of each tray / cake mould.
* Step 3
Cream the marg and sugar together until light and fluffy.
* Step 4
Gently fold in the whisked “eggs”
* Step 5
Gradually fold in the flour, baking powder and xanthan gum a tablespoon at a time.
* Step 6
Add some pineapple juice to loosen as you fold in the flour if it’s too dry, until you have a soft dropping consistency.
* Step 7
Spoon the batter onto the pineapple pieces.
* Step 8
Bake for approx 25 mins at 180 degrees or until risen and golden and a skewer comes out clean when inserted.
* Step 9
Cool in the tins and turn out. Store in an airtight container.
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