100g butter or margarine 150g sugar 1 sachet vanilla sugar (approx. 2 teaspoons) 2 eggs 1 tablespoon lemon juice 125g flour 75g cornflour 2 level teaspoons baking powder 1 tin of pineapple rings (approx. 800g) glacé cherries
Glaze: 1 portion clear glaze
Per portion: 257 kcal / 1076 kJ / protein 3g / fat 8g / carbohydrate 44g
1. Combine the butter, sugar, vanilla sugar, eggs and lemon juice and beat until creamy.
2. Add the flour mixed with the baking powder and cornflour and beat until smooth.
3. Line the bottom of a springform tin (Ø 26cm) with baking parchment or greaseproof paper. Grease lightly and cover with well-drained pineapple rings. Place a glacé cherry in the centre of each ring. Spread the cake mixture over the fruit and bake.
4. Once cold, turn the cake out onto a serving plate, remove the baking parchment or greaseproof paper and brush with the glaze, prepared according to the directions on the packet. Cut the cake into 12 pieces and serve.