UpSide Down Pineapple Cake

1: Preheat the oven to 200°C/gas mark 6/400ºF. 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 springform).

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 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 cover it, so spread it out gently.
 

6: Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top, and, with one deft - ha! - move, turn it upside-down.