Pineapple Upside-down Cake

Pineapple Upside-down Cake

1. Funtion of ingredients

   • Pineapple rings: provide colour, flavour and decoration aswell as contributing to your 5 a day
   • Pineapple juice: adds flavour and mositure to the cake
   • Self-raisingflour: main ingredient that bulks out the cake, makes the ckae rise when baked
   • Eggs: binds all of the ingredients togther and coagulates when baked
   • Sweetener: adds sweetness and bulks out the cake mixture
   • Butter: provides moisture and flavour, holds air when creamed to give a light sponge
   • Baking Powder: helps the cake to rise
   • Oats: provides texture, fibre and flavour

2. Nutritional information

   • I believe this cake would be suitable for a type 2 diabetics, they must remember they dont have to avoid sugar altogether. the fibre content is very sufficient and the fat content is also very low. These features make a very suitable dessert for a diabetic.
   • My taster tested their blood sugar before and an hour after tasting my product.

3. Development ideas

   • Add dried fruit to the cake mixture to increase the fibre content
   • Change the flour to wholemeal or a 50/50 mixture to increase the fibre
   • Add cherries into the holes of the pineapple rings

4. Opinion

   • I really liked this cake, the sponge was very light and fluffy and the pineapple rings were lovely and juicy. The toasted oats gave a nice crunch.

5. Overall Conclusion

   • I believe this cake to be very suitable for my design brief, it meets all of my specification points and was enjoyed by my taster so I will consider this cake for my final product