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40 mins

Sweet by Levi Roots
Serves 8

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2019 Levi Roots / Mitchell Beazley · Reproduced with permission.
  • Step 1

    Preheat the oven to 180ºC/fan 160ºC/gas mark 4. To make the topping, cream the butter and sugar together and use the mixture to cover the base of a 25cm (10in) diameter loose bottomed cake tin. Grease the sides of the tin and arrange the pineapple rings on top of the butter and sugar
    mixture. Place a piece of chilli, skin-side up, into the centre of each pineapple ring.

  • Step 2

    To make the cake, beat the butter and sugar together, using an electric mixer or by hand, until pale and
    fluffy. In a separate bow mix together the flour, baking powder and ground almonds.

  • Step 3

    Add the eggs to the creamed butter and sugar mixture one at a time, alternating with the dry ingredients, and beat with the mixer on a low setting or stir gently by hand after
    each addition. Stir in the vanilla extract and add the pineapple juice, if necessary, to achieve a dropping consistency.

  • Step 4

    Spoon the cake mixture over the pineapple slices and spread out evenly using a palette knife. Bake in the oven for 40–45 minutes, or until brown on top and a skewer inserted into the centre comes out clean.

  • Step 5

    Leave to cool in the tin for 5 minutes, then carefully turn upsidedown on to a serving plate. Remove the tin to reveal the pineapple. Serve with cream or ice cream.

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