Ingredients

For the base

600g canned pineapple slices in juice
85g butter
85g toasted almonds
85g treacle sugar

For the cake batter

250g butter
250g brown sugar
4 eggs, lightly beaten
200g flour, sifted
2 tsp baking powder, sifted
50g almonds
2 Tbsp pineapple juice
Method

1. Pre-heat the oven to 180°C. Grease a round cake tin (we used a 22cm). Line the base with grease-proof paper.
2. Drain the pineapple, reserving 2 tablespoons of juice.
3. Smear the butter and sprinkle treacle sugar and almond shavings over the base of the greased cake tin. Arrange the pineapple, just touching, over your sprinkled sugar.
4. For the cake batter, use a Magimix or stand mixer and beat the butter and brown sugar together for 3 minutes or until light and fluffy.
5. Add the eggs, one at a time, blending after each addition.
6. Add the flour, baking powder, almonds and reserved pineapple juice. Blitz to combine.
7. Spread the mixture over the pineapple. Bake for 35 to 40 minutes or until a skewer inserted into the cake comes out clean.
8. Leave to stand in the tin for 5 minutes. Turn out onto a wire rack to cool and serve with a dusting of icing sugar.
Remind you of good times gone by? We hope so.

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