Floral Pineapple Cake

Makes 1 cake | Takes 1 hr 30

Ingredients

For the pineapple flowers

2 pineapples, peeled

30ml (2T) castor sugar

30ml (2T) water

For the cake

250g soft butter

180ml (¾ cup) castor sugar

3 eggs

160ml (⅔ cup) pineapple juice

125ml (½ cup) buttermilk

430ml (1¾ cups) self-raising flour, sifted

180ml (¾ cup) cake flour, sifted

pinch salt

3ml (½ t) ground ginger

3ml (½ t) ground cinnamon

For the pineapple syrup

160ml (⅔ cup) pineapple juice

250ml (1 cup) castor sugar

whipped cream, to serve

Method

For the pineapple flowers, preheat oven to 120°C. Slice the pineapples into thin rings. Heat the sugar and water in the microwave until dissolved. Brush both sides of the pineapple slices with the sugar syrup and pack on a large wire rack over a large baking tray. Dry in the oven for about 1 hour and 10 minutes.

Line the rounds of an egg carton base with pieces of foil. Press warm slices of pineapple over each lined cup to create a flower shape. Set aside to cool.

For the cake, increase the oven temperature to 180°C. Line a 6cm deep x 22cm round cake tin with baking paper. Beat the butter and sugar until lightly and fluffy. Add the eggs 1 at a time, beating to combine. Stir in the pineapple juice and buttermilk. Sift in the flours, salt, ginger and cinnamon and stir until just combined. Spoon into the prepared tin. Bake for about 50-55 minutes or until a skewer inserted into the centre comes out clean.

For the pineapple syrup, heat the pineapple juice and sugar on medium until dissolved. Bring to the boil, then simmer for 5-7 minutes until thickened slightly. Pour over the warm cake. Cool.

Decorate the cake with the pineapple flowers. Serve with whipped cream.

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