What you’ll need
125g unsalted butter, softened
150g + 1-2 tablespoon extra brown sugar
1 teaspoon vanilla extract
3 eggs
75g The Healthy Baker Plain Flour
2 teaspoon baking powder
2 teaspoon mixed spice
1 teaspoon ground ginger
150g almond meal
7 tinned pineapple rings
to decorate edible flowers
Preheat the oven to 170oC. Line a 22cm round cake tin with baking paper.
Beat the butter with the brown sugar and vanilla extract until fluffy and creamy.
Add the eggs one at a time into the creamed mixture, beating well after each addition.
In a separate bowl, gently whisk together the flour, baking powder, spices and almond meal, then gently fold into the main cake batter.
Sprinkle the base of the prepared tin with about 1-2 tsp of brown sugar, then arrange the pineapple rings on top. Gently pour the batter over the pineapple and smooth the top.
Bake for 40 minutes, or until the cake is golden in colour and a skewer comes out clean.
Leave the cake to cool the tin for about 30 minutes. Then transfer to a serving plate by running a knife around the edge of the tin if the cake has attached to the sides, then place the serving plate over the tin and gently flip the cake so the underside becomes the top. Decorate with edible flowers if using, and serve.
