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Pineapple Upside Down Cake With Plain Flour

Asked by Rama12. Answered on 22nd April 2017

Full question

Hi, I was wondering how much baking powder and baking soda I should use for a pineapple upside down cake if I am using plain flour, as I don't have self-rising flour.

Pineapple Upside Down Cake
Photo by Lis Parsons
Pineapple Upside Down Cake
By Nigella
  • 14
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Our answer

Nigella usually uses 2 teaspoons of baking powder for each 150g of plain (all-purpose) flour to make a substitute for self-rising flour. However for some recipes, such as those with cocoa powder or added fruits, then sometimes some of the baking powder is replaced with, or boosted by, bicarbonate of soda (baking soda).

We would suggest trying Nigella's Pineapple Upside Down Cake recipe (from NIGELLA EXPRESS). This makes enough cake batter for a 23cm/9-inch cake tin. It uses 100g plain flour plus 1 teaspoon baking powder and 1/4 teaspoon bicarbonate of soda. To convert the recipe to US cup measurements you can use the conversion toggle button at the top of the ingredients list.

Bara Brith

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