Pineapple and date upside down slice
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Fresh dates give this pineapple upside down slice a rich caramely sweetness that’s perfect for beating the mid-winter chill
Ingredients
Brown sugar
¾ cup(s), (165g), dark
Canned pineapple in natural juice, drained
425 g, halved
Reduced fat oil spread
125 g
Vanilla bean paste
1 tsp
Egg(s)
2 medium
Plain flour
¾ cup(s), (110g)
White self-raising flour
½ cup(s), (75g)
Bicarbonate of soda
½ tsp
Skim milk
⅔ cup(s), (160ml)
Fresh dates
8 individual, seeded, coarsely chopped
Instructions
1
Preheat oven to 180°C. Lightly spray a 20cm x 30cm slice tin with oil. Line the base and sides with baking paper.
2
Sprinkle the base with ¼ cup of sugar and arrange the pineapple on top.
3
Use an electric beater to beat the canola spread, remaining sugar and vanilla in a bowl until light and fluffy. Beat in the eggs, 1 at a time until combined. Sift the combined flour and bicarbonate of soda over the egg mixture. Add the milk and stir until just combined. Fold through the date.
4
Spoon the mixture over the pineapple. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning onto a serving plate.
5
Serve warm or at room temperature.
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