First, caramelise your pineapple!
400g light brown sugar
200ml pineapple juice
20g fresh ginger, finely chopped
1 kaffir lime leaf
Cut the pineapple into rings and lay out in a shallow pan. Mix all the rest of the ingredients together and pour over the pineapple. Bring to the boil and simmer till the pineapple is slightly soft. Remove from liquid and allow to cool.
Cut out the core of the pineapple slices. Reserve the poaching liquid for the bottom of the cake. Store in the fridge for up to 3 days.
And now, the cake:
Makes 6 individual cakes; you will need 6 individual moulds or tins, around 7cm across
reserved pineapple cooking liquor (see above)
6 caramelised pineapple slices (see above)
90g unsalted butter
55g caster sugar
55g light brown sugar
185g self-raising flour
60ml pineapple juice
Pre-heat oven to 160°C. Butter your tins/cake moulds. Place 2 dessert spoons of the pineapple cooking liquor in the bottom. Lay one slice of caramelised pineapple in each tin/mould, caramelised side down.
Beat butter and sugars till light and fluffy. Add eggs one by one and beat till homogenous. Add self-raising flour alternatively with the pineapple juice. Mix till all incorporated and smooth. Do not over-mix.
Pipe over the pineapple and fill to the top. Bake for 15 mins or until a skewer comes out clean.