Pineapple, Cherry & Lavender Upside Down Cake

Pineapple, Cherry & Lavender Upside Down Cake

Prep: 20mins    |   Cook: 1hr   |   Serves: 6-8   |   Level: Medium

Ingredients:

Base:
60g butter at room temperature
1/5 cup brown sugar
2 cups pineapple pieces
glacé cherries

Cake:
125g butter
1/2 cup caster sugar
2 eggs
1 teaspoon vanilla essence
1 1/2 cups self raising flour
1/2 cup milk
2 tablespoons Bridestowe gourmet Culinary Lavender

Method

To prepare the base (this will be the top of your finished cake) cream the butter and sugar together.
Spread the mixture over the base of a 20cm ring tin lined with greaseproof paper. Arrange pineapple and cherries in a decorative pattern.
To prepare the cake, preheat oven to 180°C.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence.
Mix together the flour and lavender in a separate bowl. Fold in the dry mixture to the creamed butter mixture in small amounts, alternating with a splash of milk between each addition.
Spread mixture carefully over base and bake for approximately 40 minutes
Allow to cool in tin for 15 minutes before turning out onto a wire rack to cool completely.
Best served with fresh cream.