Pineapple and almond upside-down cake

Preparation

Peel, core and slice the h pineapple into 7 rings per cake. Soften the butter.

Method

1. 1 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
2. 2 In a bowl, beat 50g of the butter and 50g of the caster sugar per cake being made and spread over the bottom of a 22cm round cake tin for each cake.
3. 3 Arrange the pineapple on top of the butter mixture.
4. 4 Beat together the remaining softened butter and caster sugar until pale and fluffy.
5. 5 Gradually beat in the eggs, then sift in the flour, baking powder and add almonds
6. 6 Spoon the mixture over the pineapple and bake for 35-40 minutes, until risen and firm to the touch.