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1
For this recipe you’ll need a 22 x 5cm / 8½ x 2in round baking dish or cake tin.
2
Drain the juice from a 450g / 16oz can/tin of pineapple slices, keep the juice to make the glaze later.
3
Place the slices on a plate lined with kitchen paper, to soak up any excess juice.
4
Apart from one pineapple ring, cut the rest of the slices in half.
5
Place them back on the kitchen paper.
6
Add the soft light brown sugar and butter to a small pan, and melt them together, not too hot.
7
Soon as they have melted, pour the mixture into your cake dish.
8
Arrange the pineapple slices in the dish as shown in the picture, or design your own pattern.
9
Once you are happy, get the dish into the fridge until the butter and sugar has set, this should be around 15 to 30 minutes.
10
At this point, preheat your oven to 170°C / 340°F / Gas mark 3.
11
Add the eggs, vanilla extract, and oil to a large bowl, electric or hand whisk them together, until light and airy.
12
Sift in the flour, caster sugar, baking powder, and salt,
13
Using your spatula gently fold this all together until you have a smooth cake batter.
14
Using a spatula once more, scrape the cake batter into the centre of your prepared baking dish with the now set pineapple rings in.
15
The batter should find its own level, give the dish a few taps on the bench, to release any large air bubbles.
16
Place the dish/tin into the preheated oven, set your timer for 30 minutes.
17
Making the glaze, pour 50mls of the pineapple juice into a container, add 2tsp of sugar, stir until the sugar dissolves, set it aside for now.
18
Once the time is up, carefully, check the cake with a cocktail stick, if it comes out clean, it’s done, if there are signs of batter on the stick, bake for a further 5 minutes, and check again.
19
Once done, remove the tin/dish from the oven and let it cool on a wire rack for at least 10 minutes.
20
After 10 minutes, place your serving plate on top of the cake dish, carefully flip it over, lift off the dish, revealing the beautiful sun burst pattern.
21
Give the top of the cake a good coat of the glazing syrup.
22
Can be served hot or cold, on its own, or with cream, ice cream, or vanilla custard.
23
Enjoy.
Method
Ingredients
160g / 5½oz Self Raising flour
160g / 5½oz Sunflower oil
100g / 3½oz Caster sugar
3 Large Eggs (room temp)
6mls / 1tsp Vanilla extract
4g / 1tsp Baking powder
2g / ¼tsp Salt
450g / 16oz Canned Pineapple slices
40g / 1½oz Soft Light brown sugar
60g / 2oz Butter (unsalted)
Juice from the can + 2tsp sugar (Glaze)
Note: If you are using plain or all-purpose flour, you will need to an extra 2tsp of baking powder to the recipe, making a total of 3tsp.
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Top Quality: Silicone Kitchen Spatula:
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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