Juliet Sear served up a delicious retro pineapple upside down cake with glace cherries on This Morning.

The ingredients for the pineapple layer are: 75g softened unsalted butter, 75g caster sugar, 11 pineapple rings, well drained and 11 glace cherries.

For the sponge: 150g unsalted softened butter, 150g caster sugar, 1 tsp vanilla bean paste, 3 medium eggs, 150g self-raising flour, ½ tsp baking powder, sieved into the flour.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.