Name: Upside-down pineapple cake
Yield: serving
Cuisine: Bake
Ingredients: 85.00 ml honey; 15.00 ml lemon juice; 9.00 pineapple slices; 225.00 g butter soft; 250.00 ml castor sugar; 4.00 eggs extra-large; 2.00 lemons zest and juice; 500.00 ml flour self-raising; 10.00 ml Baking powder

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Ingredients (9)

TOPPING

85.00 ml	honey
15.00 ml	lemon juice
9.00	pineapple — slices

BATTER

225.00 g	butter — soft
250.00 ml	castor sugar
4.00	eggs — extra-large
2.00	lemons — zest and juice
500.00 ml	flour — self-raising
10.00 ml	Baking powder

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a 22 cm square oven pan with non-stick spray.
Line the base of the pan with baking paper. Blend the honey and lemon juice and pour into the pan. Arrange the pineapple slices on the base of the pan.
Place the butter, castor sugar and eggs in a mixing bowl and beat until well blended, the mixture will look as if it has curdled. Add the lemon juice and rind and beat again.
Sift in the self-raising flour and baking powder, beating well until blended. Pour over the pineapple slices in the pan, spread evenly and bake for 35 minutes or until baked through. Cool slightly before turning out onto a wire rack to cool completely.
Remove the baking paper, slice and serve.
Makes a medium-sized cake.