Martha Collison's recipe has pineapple rings nestled in sticky rum caramel, topped with coconut sponge. Perfect with cream, custard or simply on its own with a cup of tea.
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Ingredients
2 x 140g pineapple rings in light syrup (100ml pineapple syrup reserved)
125g caster sugar
2 tbsp dark rum
1 tbsp lemon juice
75g desiccated coconut
250g butter, at room temperature
250g light brown muscovado sugar
4 British Blacktail Free Range Medium Eggs, beaten
225g self-raising flour
Whipped cream or custard, to serve (optional)
Method
Preheat the oven to 180ºC, gas mark 4 and
line the base of a deep, 20cm round cake tin
with a circle of baking parchment large enough
to come a few centimetres up the inside of the
tin (see tip – this will stop the syrup leaking out
if the tin is loose-bottomed).
Tip the reserved 100ml pineapple syrup into
a small frying pan or saucepan and add the
caster sugar. Cook over a medium heat, stirring
often, for 8-10 minutes, or until the mixture turns a deep caramel colour. Remove from the
heat and stir in 1 tbsp rum, the lemon juice and
2 tbsp of the desiccated coconut. Pour into the
lined tin and spread with a spatula so it coats
the bottom.
Place 1 whole pineapple ring at the centre
of the tin, then cut the remaining rings in
½ and arrange in the tin around the middle
ring. If you need to make a second layer to use
up the pineapple, that’s fine. Set aside while
you prepare the cake batter.
Beat together the butter with the brown
sugar using an electric whisk, until light and
fluffy, then add the eggs. Beat well before
adding the flour, remaining coconut and the
remaining 1 tbsp rum, then mix again until
smooth. Spoon the mixture over the top of the
pineapple and spread evenly using a spatula.
Place on a baking sheet, then bake for
50 minutes-1 hour, or until a skewer inserted
into the centre comes out clean. Allow to
cool in the tin for 10 minutes, before carefully
inverting onto a plate. Remove the tin and
baking parchment, then serve warm.
Cook’s tip
Use this cake as a canvas for other variations. I’d recommend using robust fruits similar to pineapple – cherries, apricots and pears will work well. Thinly sliced citrus fruits work a treat too, but avoid soft berries which release too much water. If the fruit doesn’t come in syrup, swap for 100ml water and increase the sugar by 25g. Another tips is that for most cakes, I simply line the bottom with a circle of parchment the same size as the base of the tin. Because this cake has syrup and fruit at the bottom that’s prone to leakage (and I use loose-bottomed tins), make sure you cut your circle larger than the bottom and fold it up around the edges of the tin and place the tin on a baking tray to avoid a messy oven.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,131kJ/ 510kcals
Fat
28g
Saturated Fat
18g
Carbohydrates
58g
Sugars
43g
Fibre
2.1g
Protein
6g
Salt
0.3g
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