Healthier pineapple upside-down cake
- 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)
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)
Total fat 4.3g
–Saturated fat 1.3g
Dietary fibre 1.6g
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