Fragrant, fruity and full of flavour
For the topping:
• 50g softened butter
• 50g light soft brown sugar
• 7 pineapples rings in syrup, drained and syrup
For the cake:
• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract or 1 tsp vanilla essence
• 2 medium free range eggs
1 Heat oven to 180C/160C fan/gas 4. Line a cake tin with baking parchment.
2 For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20 – 21cm round cake tin.
3 Arrange pineapple rings on top.
4 Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency.
5 Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate.
6 Serve warm on a beautiful plate with a scoop of ice cream.
Recipe courtesy of Alex Head, founder of Social Pantry