I made this cake last night and really wanted to share it here as it is truly amazing! It’s light, sweet, fruity and most of all super easy and quick! 😉
For the base:
- 1 fresh pineapple, cut into half rings (tinned is also fine)
- 2 tbsp muscavado sugar
- 50g unsalted butter
For the sponge:
- 100g self-rising flour
- 100g caster sugar
- 50g softened unsalted butter
- 50ml rapeseed oil (you can use just 100g butter instead , but I didn’t want the cake to be too heavy)
- 1/2 tsb baking powder
- 1 tsp vanilla essence
- 2 eggs
Optionally: Vanilla ice cream to serve
Preheat the oven on 180C. To make the base, melt 50g butter and mix in with the muscavado sugar. Pour into the base of a 10 inch cake tin and spread along the bottom and the side edges. Lay the pineapple tightly on top and set aside.
To make the sponge, cream the butter, oil and sugar and then add the aggs. Whisk until you get a fluffy consistency. Add the vanilla and mix well. Add the flour and baking powder and fold in gently.
Pour the cake mix on top of the pineapple and even out with a spatula. Bake for 35 minutes at 180C.
Serve warm with a spoon of vanilla ice cream on top.