Sweet by Levi Roots
You Will Need
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.
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.
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.
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.
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.