Ok so these aren’t upside-down, but they are pineapple rock cakes with a cherry on top! Rock cakes are a truly British bake, but despite the decline in their popularity, I still believe they are incredibly tasty and impossibly simple to make. Why not make these and have them with a cuppa!
Pineapple Upside-down Rock Cakes
- 70g dried pineapple rings
- 240g self-raising flour, sifted
- 110g unsalted butter, cubed
- 90g caster sugar
- 1 medium egg
- ½ teaspoon vanilla extract
- 12 glacé cherries
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line two baking trays with non-stick baking paper. Place the pineapple rings in a heatproof bowl and pour over 75ml boiling water then set aside for 10 minutes.
Place the flour in a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Strain the pineapple and finely chop before stirring into the flour mixture along with the sugar.
In a small bowl, beat the egg with the vanilla then add to the mixing bowl. Using a table knife, combine the wet and dry ingredients until a stiff dough is formed (be sure not to overwork, you want the dough just even).
Place tablespoons of the dough (about 45g each, to make twelve) on the prepared baking trays (six on each) and press a cherry into the centre of each. Bake for 15-20 minutes, until golden and risen/spread. Leave to cool on the trays for a minute before transferring to a wire rack to cool completely. Store in an airtight container.