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Pineapple and cherry upside-down cake
Fruit and vegetables
1 x 425g tin
pineapple
slices in fruit juice, drained and patted dry with kitchen roll
8 frozen
cherries
, defrosted and stones removed
Cooking ingredients
300g/10½oz
self-raising flour
¼ tsp fine table
salt
60g/2¼oz
maple syrup
1 tsp
vanilla extract
1
vanilla pod
, seeds only
15g/½oz
cornflour
Dairy, eggs and chilled
300g/10½oz unsalted
butter
, melted and cooled
5 large free-range
eggs
, lightly beaten
500ml/18fl oz full-fat
milk
6 medium free-range
egg yolks
Other
200g/7oz agave nectar (light and mild), plus 4 tbsp for the base and to drizzle
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