Upside down caramelised pineapple cake

Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Grease a 9-inch round cake pan by lightly buttering the base and sides with margarine or butter. Line the base with baking paper, then lightly butter over the baking paper. Add a heaped tablespoon of 00 flour, then turn and shake the tin to coat the butter in flour on the base and sides of the cake pan.

To make the caramel, place the water in a saucepan. Pour in the sugar, making sure all the grains get wet. Heat over a low heat until the sugar dissolves. Increase heat to high and boil, without stirring, for 15-20 minutes or until parts are light golden. Gently stir and continue to cook until golden throughout (approximately 3 minutes). Remove from the heat.

Allow the bubbles from the caramel to subside and pour evenly into the prepared cake pan. Arrange pineapple slices (approximately 7) to completely cover the base of the cake pan over the caramel. Finely chop the remaining pineapple slices.

Using an electric mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the sugar, one tablespoon at a time, beating well after each addition.

Use a wooden spoon to stir in the flour, one tablespoon at a time. You want to see air bubbles rise to the surface of the cake mixture before adding additional tablespoons of flour. Stir in the lemon zest and lemon juice. Then stir in the margarine until well combined. Stir the sifted baking powder into the cake mixture.

Pour the cake mixture into the prepared cake pan. Bake for 45-50 mins or until a skewer inserted in centre comes out clean. Allow to cool in the cake pan for 10 minutes, then turn cake onto a serving plate, pineapple side up – buon appetito.