Pineapple and chilli upside-down cake recipe | delicious. magazine
Adding chilli to a cake might seem strange, but it really complements the pineapple in this gorgeous upside-down cake recipe.
Ingredients
- 225g unsalted butter, softened, plus extra for greasing
- 250g golden syrup
- 1 red chilli, deseeded, finely chopped
- Grated zest of 1 lime
- 567g canned pineapple rings, plus 1-2 tbsp juice from the can
- 225g caster sugar
- 4 large free-range eggs, lightly beaten
- 225g self-raising flour
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