Ingredients
Serves 8 –10
- 275g butter, plus extra for greasing - (100g + 175g)
- 50g brown sugar
- 1 tin pineapple slices, drained
- 1 orange, juice
- 175g caster sugar
- 2 eggs
- 115g plain flour
- 2 tsp baking powder
To serve:
- 250ml whipped cream
Method
- Preheat the oven to 160˚C.
- Grease an ovenproof dish or cake tin with a diameter of about 20 cm (8 inches). Fit with parchment paper the base and edges of the tins to turn them upside down for serving.
- Melt 100g of butter in a saucepan over a low heat, add the brown sugar and cook for 2 minutes until melted and slightly caramelised.
- Add the pineapple pieces and orange juice, and cook over a medium heat for 2 -3 minutes until they are softened and slightly coloured. Remove the pan from the heat and set aside to cool for 2 minutes.
- Then, arrange the base of the prepared dish. Pour the cooled caramel mixture over.
- In a bowl, beat together the remaining butter (175g) and caster sugar until fluffy and light. Don't rush this stage. Crack in the eggs in the mixture and beat for a minute, then sieve in the flour and baking powder.
- Combine thoroughly. Spoon the mixture over the pineapple mixture and bake for 30–40 minutes or until the sponge is golden and cooked through.
- Remove from the oven and leave to settle for 5 minutes. Place a serving platter over the cake tin and turned upside-down to remove the cake from the tin.
- Lift the parchment paper and serve immediately with extra whipped cream.
Chef's Tips
1. Prevent a soggy topping
Make sure the pineapple slices are well-drained and lightly patted dry before caramelising. Excess moisture is the main cause of a soggy base. Avoid pouring too much liquid caramel into the tin — a thin, glossy layer is enough
2. Respect the creaming stage for a light sponge
Cream the butter and sugar until very pale and fluffy. This classic method creates the air needed for a soft sponge that contrasts beautifully with the sticky fruit topping.
3. A retro classic perfect for winter
This is a true retro bake, a classic that never goes out of style. Its warm caramel notes and citrus brightness make it especially comforting during the colder months, ideal for serving slightly warm with whipped cream on a winter afternoon. Adding a shot of dark rum or some mixed spices with the pineapple make this dish extra flavoursome.
