Ingredients
- 60 g unsalted butter (softened) (topping)
- 60 g unrefined light muscovado sugar (topping)
- 7 pineapple rings (tinned) (topping)
- 7 glace cherries (topping)
- 1 tsp vanilla extracts (topping)
- 110 g unsalted butter (softened)
- 110 g caster sugar
- 110 g self-raising white flour
- 1½ tsp baking powder
- 1 tsp vanilla extract
- 2 large eggs
Directions
- Preheat the oven to 180°C (160°C / gas 4) grease a 20cm (8") circular cake tin and line the base with a circle of baking parchment.
- For the topping, cream together 60 g of butter, 60 g light muscovado sugar and vanilla extract until light and fluffy, then spread across the base of the tin, on top of the parchment paper.
- Arrange the circles of pineapple on top of the mixture in the tin and fill the centre of the circles with the glace cherries.
- To make the cake batter, beat together all of the cake ingredients in a food mixer until light and fluffy. This might take a few minutes. Once it has reached the right consistency, spoon the batter on top of the pineapple mixture and use a pallet knife or back of the spoon to smooth out the mixture.
- Bake the cake in the oven for 35 minutes, until golden in colour and baked throughout.
- When you remove the cake from the oven, leave it inside the tin for approximately 10 minutes before turning it over and releasing. Allow to cool on a wire cooling rack before serving.