Ingredients 100g wholegrain spelt flour
100g soft, unsalted butter
100g equivalent of sugar substitute (for the brand I was using, it was 1 cup. It's best to check the label and work out what the equivalent of 100g caster sugar would be) or use caster sugar if you prefer
1/4 tsp bicarbonate of soda
1 tsp baking powder
1 tin of pineapple slices in natural juice
2 tbsp of pineapple juice (from the tin)
10 fresh cherries, stoned (or glacé cherries)
Preheat the oven to 200°C.
Butter a 23cm cake (not a loose or springform bottom).
Sprinkle 2 tablespoons of sugar on top of the buttered base of the tin.
Arrange the pineapple slices in a circular pattern in the bottom of the tin.
Stone the cherries, and then put one in each of the pineapple holes and the spaces in between the rings.
Put the flour, baking powder, bicarbonate of soda, butter, sugar (or sugar substitute), and eggs into a large bowl. Either mix with a hand-held mix or with a whisk by hand.
Pour in the pineapple juice to thin it a little, and then mix again.
Pour the mixture over the cherry-filled pineapple rings, and spread out very gently with a spatula. It will only just cover the pineapple.
Bake for about 30 minutes.
Run a spatula around the edge of the tin, put a plate on top, and then turn the tin upside down and the cake will appear on the plate...voila!