Pineapple upside down cake

Ingredients:-

butter (for greasing)
2 tablespoons sugar
6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
11 glace cherries (approx. 75g total weight)
100 grams plain flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100 grams soft butter
100 grams caster sugar
2 large eggs

Method

1. Preheat the oven to 200C/ gas mark 6/ 400 F. butter a tarte tatin tin (24cm/9 inches wide at the top and 20cm/ 8 inches diameter at the bottom) or use a 23cm/ 8-9 inch cake tin (neither loose-bottomed nor sprinform)

2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.

3. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.

4. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.

5. Pour this mixture carefully over the cherry-studded pineapple rings, it will only just cover it, so spread it out gently.

6. Bake for 30 minutes