Today, we had a farewell pot-luck for Farihah, one of our colleagues who has been with us for more than four years. Everybody brought different types of food which included Fried Rice by Kak Limah, Mee Rebus by Kak Yan and a few others. My contribution was a cake that I had wanted to try and make for a long time; a very simple version of Pineapple Upside Down Cake!
100g self-raising flour
100g castor sugar (I used soft brown sugar)
100g soft margarine
2 grade A eggs
5 pineapple rings (from 1 tin of canned pineapples)
3 tbs of the pineapple syrup
some glace cherries (I used the red ones!)
an extra tbs soft margarine and 2 tbs sugar
Grease the base and sides of a round 24cm tin and sprinkle with the extra sugar. Arrange the pineapple rings and put the cherries in the gaps. Next, put the flour, sugar, margarine and eggs in a bowl and whisk until smooth. Add the pineapple syrup. Finally, carefully spoon the mixture onto the pineapple rings and bake for 30 minutes!