Pineapple and Cherry Upside-Down Cake

bbc.co.uk

Jessica F

subheading: For the pineapple upside-down cake:

200g/7oz agave nectar (light and mild), plus 4 tbsp for the base and to drizzle

1 x 425g tin pineapple slices in fruit juice, drained and patted dry with kitchen roll

8 frozen cherries, defrosted and stones removed

300g/10½oz self-raising flour

¼ tsp fine table salt

300g/10½oz unsalted butter, melted and cooled

5 large free-range eggs, lightly beaten

subheading: For the maple syrup custard sauce:

500ml/18fl oz full-fat milk

60g/2¼oz maple syrup

1 tsp vanilla extract

1 vanilla pod, seeds only

6 medium free-range egg yolks

15g/½oz cornflour

Directions at bbc.co.uk

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