PINEAPPLE AND PASSION FRUIT UPSIDE-DOWN CAKE

INGREDIENTS

3 passion fruit, halved
100g golden caster sugar
1 small pineapple
(about 450g)

For the cake:

175g softened butter
175g golden caster sugar
3 eggs
½ tsp vanilla bean paste
175g self-raising flour
1 tsp baking powder
1 tbsp milk

METHOD

1. Lightly butter and line the sides of a deep 20cm springform tin and preheat the oven to 180°C/160°C/ Gas 4. Place the passion fruit pulp in a large wide pan, add the sugar and stir in 200ml water.

2. Top and tail the pineapple and peel. Cut into wedges, remove the core and then thinly slice lengthways. Lay the slices in the pan, bring to the boil and then simmer for 5 minutes.

3. Carefully transfer the pineapple to a plate and reduce the syrup for another 5 minutes. Arrange the pineapple slices in concentric circles starting at the outside of the tin, ensuring that they overlap. Pour half the syrup over and set aside.

4. Cream the butter and sugar with an electric whisk until pale and fluffy. Add the eggs and vanilla paste and beat again. Sift the flour and baking powder over and beat in. Add the milk to give a soft dropping consistency. Spoon into the tin and level off the top. Bake for 35-40 minutes until a skewer comes out clean. Allow to stand for a couple of minutes before turning out. Pour the remaining syrup over and serve with ice cream.