• Pre heat the oven to 170C fan. Grease the base and sides of a 20cm/8ins round cake tin or ovenproof dish. DO NOT use a loose-bottomed cake tin or you will lose all the lovely Toffee Syrup during baking. If you wish, line the base of the dish with a circular disc of baking parchment. This will make it easier to turn out once baked.

Make the Toffee Topping first.

• Gently melt the butter, sugar and honey in a saucepan over medium heat. Stir continuously until all the butter and sugar have dissolved. Take off the heat and pour the syrup into the cake dish ensuring the base is evenly coated.
  60 g unsalted butter, 60 g light brown sugar, 1 tablespoons honey
• Place one Pineapple ring in the centre of the mixture, then arrange slices of pineapple around it. Place glace cherries inside and around the pineapple slices and along the sides of the dish if you wish.
  4 - 5 canned pineapple rings, 6 - 8 Glace cherries

Make the Sponge Cake Batter

• Using an electric mixer, beat the butter and sugar together until light and creamy. Add the vanilla extract, then gradually add the lightly beaten eggs, adding a little flour to help prevent curdling. Mix until well combined.
  125 g unsalted butter softened, 125 g Soft Light Brown sugar or white Caster sugar, 1 teaspoon vanilla extract, 2 eggs medium sized
• Mix in the remaining flour, baking Powder and the pineapple juice until well combined.
  125 g white spelt flour, 1 teaspoon baking powder, 1 tbs pineapple juice syrup from the canned pineapples
• Spoon the sponge cake mixture evenly over the Pineapple Slices and Glace cherries
• Bake in the centre of the oven for 40 - 45 mins, or until baked. Testing the centre of the cake until it comes out clean.
• Remove the Upside Down Cake from the oven and leave to cool a little before turning out onto a serving plate.

To Serve

• Invert the cake dish/cake tin onto a large plate to catch any hot Toffee Syrup. Carefully remove the dish, removing the sheet of baking parchment.