Pineapple Upside Down Cake With Plain Flour

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.