Healthier pineapple upside-down cake

Photographer: HFG staff

We've swapped butter for Greek yoghurt in this healthier pineapple upside-down cake recipe, keeping it lower in saturated fat but still delicious

Serves: 6

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1½ cups self-raising flour
1 teaspoon baking powder
150g reduced-fat Greek yogurt
½ cup castor sugar
3 eggs
zest and juice 1 lime
good pinch allspice
3 tablespoons agave nectar
6 pineapple rings (tinned in juice)

Instructions

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1 Heat the oven to 180°C/fan 160°C/gas 4. Line the base and sides of a 23cm diameter cake tin with baking paper.

2 Whisk together the flour, baking powder, yogurt, sugar, eggs, lime zest and juice and allspice.

3 Drizzle the agave nectar over the base of the cake tin. Add the pineapple rings, then top with the cake mixture and smooth over. Bake for 20–25 min until the sponge is springy to touch. While still hot, turn out on to a plate and carefully peel off the baking paper. Cut into slices and serve hot or cold.

Nutrition Info (per serve)

Calories 308 cal

Kilojoules 1289 kJ

Protein 9.4 g

Total fat 4.3 g

Saturated fat 1.3 g

Carbohydrates 61.7 g

Sugar 36.5 g

Dietary fibre 1.6 g

Sodium 236 mg

Calcium 172 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.