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Pineapple upside-down cake
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 384
  • Fat about 21g
  • Carbohydrates about 40g
  • Protein about 7g
This is needed
This is needed for 1 cake
  • 3.5 dl water
  • 100 g sugar
  • 0.5 pineapple, sliced (approx. 550 g)
Cake batter
  • 0.25 tsp salt
  • 200 g sugar
  • 200 g butter, soft
  • 4 egg
  • 2 tsp ginger, finely grated
  • 0.5 tsp bourbon vanilla powder
  • 200 g white flour
  • 150 g plain greek yoghurt
  • 1 tsp baking powder
  • 100 g shelled ground almonds
  • One springform pan (24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Bring the water and sugar to the boil in a wide pan. Add the pineapple and simmer over a low heat for approx. 15 mins. Remove the pineapple, reduce the liquid to approx. 100 ml, set aside.
Cake batter
Place the butter in a bowl. Add the sugar and salt, mix using the whisk on a hand mixer. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in the ginger, vanilla and yoghurt. Combine the flour, almonds and baking powder, mix in.
Place the pineapple slices in the prepared tin, spread the cake batter over the top.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove and allow to cool slightly. Firmly prick the cake all over with a wooden skewer, pour the reserved liquid over the top. Loosen the cake from the tin frame, turn out onto a rack, remove the tin base and baking paper, leave to cool.