A lovely light cake that gets its richness from the sweet spiced pineapple. It's perfect for morning or afternoon tea.
1/2 large pineapple
100g golden syrup
1 tsp mixed spice
180g butter,soft
180g sugar
3 eggs
180g self-raising flour
1/2 tsp baking powder
3 tbsp almond meal
Preheat oven to 180C. Grease and line a 20cm non-stick springform tin with greaseproof paper. Peel pineapple and cut in half lengthways then remove core. Cut into 1cm thick slices. Heat syrup in a frypan,add pineapple and 1/2 tsp mixed spice,cook over high heat for 5 minutes,cooking both sides. Pour pineapple and syrup into bottom of tin. Cream butter and sugar until light and fluffy. Add eggs one at a time. Fold through remaining spice,flour,baking powder and almond meal. Spoon batter on top of pineapple and tap on bench to remove any air bubbles. Bake on a tray (syrup can leak a little) for 50 minutes or until the middle has risen and a skewer comes out clean. Remove to a rack to cool before turning out upside-down.
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