Pineapple upside-down cake
About £0.73 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Tinned pineapple425g
- Butter180g
- Caster sugar150g
- Brown sugar50g
- Plain flour180g
- Baking powder10g
- Eggs3
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 180°C. Butter (180g) a round tin and sprinkle the brown sugar (150g) over the bottom. Lay in the pineapple (425g) rings.
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Beat the butter and sugar (50g) until pale, then beat in the eggs (3) one at a time.
- Fold in the flour (180g) and baking powder (10g) with a splash of pineapple juice. Spread over the fruit.
- Bake until a skewer comes out clean (40 min). Turn out while warm.
Kitchen note Every oven runs a bit hot or cold, so check bakes 5 minutes early. A skewer pushed into the middle should come out clean (or a bit fudgy for brownies).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.