Ingredients – To make one tray bake (10″ x 8″ tray)
- 370g Gluten Free Plain Sponge Mix
- 165g Butter (Softened)
- 3 Eggs
- 75g Milk
- 8 Pineapple (Slices)
- 11 Glace Cherries
- 70g Demerara Sugar
Method
- Place the weighed out mix into a mixing bowl
- Select beater attachment
- Add the softened butter, egg and milk to the mix
- Mix on slow speed for 1 minute
- Scape down and mix for a further 2 minutes on medium speed or until smooth
- In a baking tray base line the tin with parchment paper
- Grease the tin liberally with butter (butter needs to be visible in tin)
- Pour Demerara sugar over butter until tin is evenly coated
- Arrange Pineapple Slices and Cherries over the sugar to the desired pattern
- Pour the sponge mixture over the Pineapple and Cherries and bake at 190°C/Gas Mark 5 for 20-25 minutes
- Turn tin upside down so that the Pineapple and Cherries are visible and place on wire rack to cool
- Cooking times and temperatures may vary depending on oven.