I was talked into buying a pineapple by my children. Yes, yes, we will eat it, we love pineapple! Then when they did try it, they decided it was too fizzy and made their tongues hurt. I seem to remember a kitsch pineapple cake topped with cherries in the holes of tinned pineapple slices, so I thought I'd try and make a version of that.
Fresh pineapple, sliced into 1/2cm rounds.
50g soya spread
50g soft light brown sugar
2.5oz soya spread
2.5oz soft light brown sugar
2.5oz self raising flour
1 large egg
1 tsp vanilla extract
Cream together the 50g of soya spread with 50g of sugar, then use it to line an 8inch round cake tin.
Place the pieces of pineapple on top of this, in one layer, getting as much in as possible.
In a bowl, cream together the 2.5oz of soya spread and brown sugar, add the egg and vanilla and mix.
Finally add the flour and mix in.
Carefully spread this cake mix over the pineapple pieces and smooth the top.
Bake in a 180c oven for about 30 minutes, until the cake is cooked and light brown on top.
Leave to cool for 5 minutes in the tin, then tip out onto a plate and leave to cool a bit before serving.
It's nice warm with as a pudding or cold as a cake.
My cake tin has a base that is rather too loose, so I lost a lot of the sugar/spread that was supposed to caramelise the pineapple. Instead, it caramelised the baking tray which was (luckily) underneath and I spent ages scrubbing it off. We ate the cake warm with natural soya yoghurt mixed with maple syrup, and it was very yummy.