Pineapple Upside-Down Cake: Danielle Alvarez

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

225g soft butter, plus extra for greasing

200g caster (superﬁne) sugar

4 eggs, separated

20g grated fresh ginger

1 tsp vanilla extract

220g plain ﬂour

½ tsp salt

2¼ tsp baking powder

½ tsp bicarbonate of soda

100ml full-cream milk

subheading: For the topping:

25g butter

80g brown sugar

½ pineapple, peeled, cored, sliced and cut into pieces

Directions at theguardian.com

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