Caramelised Pineapple Cake
This is like a contemporary cobbler, with fresh pineapple pieces caramelised in a saucepan before being spread over cake batter in a square stoneware dish and baked until golden and fragrant. The caramel sauce offsets the tartness of the pineapple, transforming this sometimes sharp-flavoured fruit into a sweet treat of note.
- 1 pineapple, peeled, halved and sliced
- 125g sugar
- 50g butter
- 30ml water
- Cake batter:
- 180g butter
- 180g castor sugar
- 3 extra large eggs, beaten
- 120g cake flour
- 120g self-raising flour
- 80ml water
- pinch of salt
Preheat the oven to 180°C.
In a large saucepan, heat the pineapple, sugar, 50g butter and 30ml water. Allow to come to a boil, and cook until golden brown and caremelised.
In a mixing bowl, cream the 180g butter and add the 180g sugar together until light and fluffy. Gradually add the eggs beating well in between each addition.
Sift the flours together with the salt and fold into the batter mixture alternating with the water until well blended.
Pour the cake mixture into a Le Creuset Square Dish and arrange the caremelised pineapple on top.
Bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
Remove from the oven and allow to cool completely.
Dust with icing sugar before serving.