Ingredients
- 425g can pineapple rings in juice (drained weight 250g)
- 50 ml Punchin' Pineapple Toad Sweat - habanero or Carolina Reaper - your choice
- 50g stem ginger in syrup (about 3 large pieces) - drained and sliced into round discs 2-3mm thick, about 12 discs
*Easy recipe here:
https://www.bbc.co.uk/food/stem_ginger
- 250g/8oz unsalted butter, at room temperature, plus extra for greasing
- 200g/7 oz granulated sugar
- 3 medium free-range eggs, beaten
- 5ml vanilla extract
- 200g plain flour
- 2 tsp baking powder
- pinch of salt
- 2 tbsp dairy or plant milk
Method
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Preheat the oven to 180C/170C Fan/Gas 4. Butter the sides of a deep 20cm/8in cake dish - I typically use a 9in x 13in glass casserole dish when baking on stage.
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Drain the pineapple slices and leave to dry on kitchen paper. Enjoy the pineapple juice as a chefs bonus.
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Melt 50g/2oz of the butter in a small frying pan over a medium heat and stir in Pineapple Toad Sweat, mix until homogenous. Pour into the prepared dish.
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Place one intact pineapple ring in middle of the dish. Cut the remaining pineapple rings in half or quarters as desired to make semi-circles and arrange around onto the Toad Sweat butter mix – you may not need all of the rings depending on how tightly the slices are arranged.
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Select a slice of stem ginger to fit in the middle of the pineapple in the centre. Place remainder in any of the gaps in the pineapple rings. It If extra, please enjoy as a chefs bonus.
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Cream the remaining 200g/6oz butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again.
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Sift the flour, baking powder and salt into the bowl, add the milk and fold together until smooth. Carefully pour over the pineapple slices and level out the batter as it will be fairly firm.
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Bake for 30-40 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean.
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Set the cake to cool for 3-5 minutes. Run a knife around the perimeter of the cake and then carefully turn out onto a serving plate and leave to cool. This cake is best served slightly warm or at room temperature, with vanilla ice cream, lightly whipped cream or custard. Top with additional Toad Sweat of your flavour choice if desired.
The cake may be sliced into individual squares and frozen in airtight bag. Thaw overnight in refrigerator and bring to room temperature before enjoying. If oven is on for another purpose, feel free to warm between 120°-150°C for 5 minutes if desired.
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