Healthier pineapple upside-down cake
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
- 1½ cups self-raising flour
- 1 teaspoon baking powder
- 150g reduced-fat Greek yogurt
- ½ cup caster sugar
- 3 eggs
- zest and juice 1 lime
- good pinch allspice
- 3 tablespoons agave nectar
- 6 pineapple rings (tinned in juice)
Instructions
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)
-
Kilojoules 1289kJ
-
Calories 308cal
-
Protein 9.4g
-
Total fat 4.3g
-
–Saturated fat 1.3g
-
Carbohydrates 61.7g
-
–Sugars 36.5g
-
Dietary fibre 1.6g
-
Sodium 236mg
-
Calcium 172mg
-
Iron 1.5mg
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.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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