Name: Pineapple cake
Cook time: 25 min
Total time: 25 min
Yield: 0 serving
Cuisine: Bake
Ingredients: caramel; 200.00 ml castor sugar; 250.00 ml flour self-raising; 145.00 ml caster sugar; 2.00 eggs extra-large; 1.00 orange zest only; 200.00 ml Buttermilk; 65.00 ml butter melted; 440.00 g pineapple tinned rings, drained

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Ingredients (9)

	caramel
200.00 ml	castor sugar

CAKE

250.00 ml	flour — self-raising
145.00 ml	caster sugar
2.00	eggs — extra-large
1.00	orange — zest only
200.00 ml	Buttermilk
65.00 ml	butter — melted
440.00 g	pineapple — tinned rings, drained

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Method:

Preheat the oven to 200 ºC and butter a 23 cm round cake tin. Melt the castor sugar in a non-stick pan over medium heat, heating for five minutes until the sugar turns a caramel colour (do not stir). Sift the self-raising flour and sugar together. Beat the eggs, orange rind, buttermilk and melted butter together and gently fold into the flour mixture. Place the pineapple rings in the bubbling caramel until they turn golden brown. Arrange the pineapple rings on the bottom of the cake tin. Spoon the batter into the tin, ensuring it covers the caramel layer completely, and spread it against the sides. Place the cake tin on a baking sheet and bake for 20-25 minutes until done and golden brown on top. Stand for a few minutes, place a serving platter over the tin and carefully invert the cake onto the platter. Serve warm with cream or ice cream.
Makes 1 medium cake.