1tbspineapple juice syrup from the canned pineapples
Instructions
Pre heat the oven to 170C fan. Grease an 18cm/7ins round cake tin or Tarte Tatin tin. DO NOT use a loose-bottomed cake tin or you will lose all the lovely Toffee Sauce during baking. If you wish, line the base of the tin with a circular disc of baking parchment.
Make the Toffee Sauce
Melt the butter and sugar in a saucepan over medium heat. Stir continuously until all the butter and sugar have dissolved. When it starts to bubble, simmer for a few minutes. Then take off the heat to cool a little.
Pour the sauce into the cake tin ensuring the base is evenly coated. Arrange the dates, cut side up, and the pineapple slices evenly on top.
Make the Sponge Cake.
Using an electric mixer, beat the butter and sugar together until light and creamy. Add the vanilla extract, then gradually add the eggs one at a time. Add a little flour between each egg to help prevent curdling. Mix until well combined.
Fold in the remaining flours and chopped dates. It helps to toss the chopped dates in flour to help separate the pieces so that they spread evenly throughout the cake batter. Add the pineapple juice. Mix until well combined.
Spoon the mixture evenly over the date and pineapple topping.
Bake for 30 – 35 mins in the centre of the oven. Or until baked. Testing the centre of the cake until it comes out clean. Place a baking tray underneath to catch any Toffee Sauce that may ooze out over the tin.
Remove the cake from the oven and leave to cool a little before turning out onto a serving plate.
To Serve
To turn out an upside down cake. Invert the tin onto a large plate to catch any remaining hot Toffee Sauce. Carefully remove the tin. If you wish, why not serve with a drizzle of runny honey while the cake is still warm.
Notes
Baker’s Tips
It helps to toss the chopped dates in flour to help separate the pieces so that they spread evenly throughout the cake batter.
Using butter and brown sugar gives a much better flavour to the sauce and sponge cake.
This cake will keep in the fridge for a couple of days.
You can freeze an upside down cake. Make sure it’s completely cooled first. Wrap in cling film or suitable freezer bag before placing in the freezer. Remove the wrapping and place on a plate, in the fridge to defrost.