CLOVER Mama Afrika’s Feziwe Gambo has a passion for baking and sharing her skills. Here she shares her upside-down cake recipe which serves eight people.

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Clover Mama Afrika is a sustainable corporate social investment project that has been in existence since 2001.

Over the years the project has hosted 440 training sessions with more than 2 313 beneficiaries. The project trains and guides strong women (lovingly called ‘Mamas’ due to their standing in their neighbourhoods in communities all over the country), to build on their skills and sustain and improve their own community projects.

Ingredients:

• 125g butter, softened
• 80ml (65g) light brown sugar
• 440g tin pineapple rings, drained (set the syrup aside for the sauce)
• Eight glazed cherries
• Whole pecan nuts
• 200ml (160g) white sugar
• 375ml (210g) self-raising flour
• 2ml salt
• 125ml fresh full cream milk
• One extra-large egg

Sauce:

• 187ml pineapple syrup from tin
• 30ml (2 tablespoons) sugar

Method:

1. Preheat oven to 180°C
2. Cream half the butter with the brown sugar and spoon onto base of a lined and greased 23cm round springform cake tin. Arrange pineapple rings on top of butter mixture and decorate with cherries and nuts.
3. Cream remaining butter and white sugar together. Add egg and beat well until light and creamy.
4. Sift flour and salt together and add, alternating with milk, to egg mixture.
5. Spoon mixture over fruit and bake for 40-50 minutes. Turn out onto a serving dish and serve hot with ice cream or cream.

For the sauce:

1. Bring the pineapple syrup and sugar to the boil in a saucepan, ensuring that the sugar is dissolved.
2. Once the cake comes out of the oven, prick with a metal skewer or sharp knife.
3. Pour the warm pineapple sauce onto the cake.

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