• 1 tbsp raw sugar
• 4 pineapple rings, drained
• 2 glace cherries, halved
• 1 tsp baking powder
• 50 g butter
• 25 g caster sugar
• 1 tsp vanilla essence

Equipment

• 17cm baking tin

• 115 g Loprofin Baking Mix
• 1 tsp Loprofin Egg White Replacer
• 100 ml Loprofin Sno-Pro

1. Grease the baking tin and sprinkle the base with raw sugar. Arrange the pineapple rings and cherries in the base of the tin.
2. Place the Loprofin Baking Mix, baking powder and Loprofin Egg White Replacer in a bowl and mix thoroughly.
3. Beat the sugar, butter and vanilla essence in a medium bowl for 1 minute. Add half the flour mixture and half the Loprofin Sno-Pro and mix for 30 seconds. Add the remainder of the flour mixture and the last of the milk. Mix again for 1 minute until smooth.
4. Spread carefully over the pineapples and level out the surface.
5. Bake at 190°C for 15-20 minutes until risen and firm to touch.
6. Loosen the edges of the cake and turn upside down onto a serving dish.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.