Picante piña colada pineapple upside-down cake

Name: Picante piña colada pineapple upside-down cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 150 g salted butter, softened, plus extra for greasing; 100 ml golden syrup; 4 tbsp white rum (or dark – see swaps); 432 g can 8 pineapple slices, drained; 1 large red chilli, seeds left in, thickly sliced; 200 g caster sugar; 4 medium free range eggs, room temperature; 175 g self-raising flour; 1 tsp baking powder; 50 g desiccated coconut; Ice cream, to serve

Silvana Franco brings together two 80s classics in one easy cake. She swaps old-school glacé cherries for the gentle kick of fresh red chilli, which works beautifully with the pineapple – although purists can always switch them back.

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Vegetarian

Serves10
CourseDessert
Prepare20 mins
Cook55 mins
Total time1 hr 15 mins
PlusCooling

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150g salted butter, softened, plus extra for greasing
100ml golden syrup
4 tbsp white rum (or dark – see swaps)
432g can 8 pineapple slices, drained
1 large red chilli, seeds left in, thickly sliced
200g caster sugar
4 medium free range eggs, room temperature
175g self-raising flour
1 tsp baking powder
50g desiccated coconut
Ice cream, to serve

Preheat the oven to 180ºC, gas mark 4. Grease and line the base and sides of a 23cm round cake tin with baking parchment, ensuring the circle of paper for the base covers it fully and goes a little way up the sides, so no juices can escape during baking. Butter the paper on the inside.
Warm the golden syrup and 2 tbsp rum in a bowl in the microwave for 30 seconds (or in a small pan), then mix well. Pour onto the base, then lay 7 pineapple rings in the syrup. Place a chilli slice in the centre of each ring, then finely chop the remaining ring and set aside.
Using electric hand beaters, mix the butter, sugar, eggs, flour, baking powder, coconut and remaining rum until smooth. Stir in the chopped pineapple, then spoon the batter over the pineapple rings, levelling the surface. Place the cake tin on a tray and bake for 55 minutes, until risen and set.
Leave the cake to sit for 5 minutes, then carefully turn out onto a serving plate. Slice and serve warm with scoops of ice cream.