- 1 small pineapple, peeled and cored, halved lengthways, peeled and cut into 1/2cm slices
- 50g butter, melted
- 50g sugar
for the cake
- 250g butter, softened
- 4 large eggs
- 250g sugar
- 200g self-raising flour
- 2tsp baking powder
- 50g ground hazelnuts
- Take a round, 30 x 5-6cm deep gratin dish or deep cake tin. For a smaller version (.75) i used the tight spring form from IKEA, 23 cm dia.
- Mix the 60g of melted butter and sugar together and brush the mixture up the sides of the dish, letting the excess fall into the base.
- Arrange the pineapple slices so they completely cover the base of the dish or tin.
- Pre-heat the oven to 350F (175°C).
- Put all the ingredients for the cake in a mixing machine or food processor and mix together for a minute or so until smooth.
- Spread the mixture over the pineapple evenly and cook for 45-50 minutes, until the top is golden.
- Leave to cool a little, run a knife around the edge of the tin and turn out the cake on to a plate or serving dish.
Serve hot or warm with thick cream or crème fraîche, or wait until it’s cool and eat as a cake.