PINEAPPLE SYRUP CAKE WITH PINEAPPLE FLOWERS

Preparation time 35 mins plus 1 hour standing Cooking time 21/4 hours Serves 8-10

200g unsalted butter, at room

temperature

1 cup caster sugar

3 free-range eggs, at room

temperature

440g can crushed pineapple

in natural juice

21/2 cups self-raising flour, sifted 1 cup buttermilk Mascarpone and small mint leaves,

to serve

SYRUP

3/4 cup water

2/3 cup caster sugar

PINEAPPLE FLOWERS 1 small pineapple

STEP 1 To make pineapple flowers, preheat oven to 100°C fan-forced (120°C conventional). Place 2 wire racks over 2 large oven trays. Remove ends from pineapple. Peel pineapple, cutting close enough to remove eyes.

Use a mandoline to shave pineapple into 3mm thick slices (you can use a large sharp knife, but a mandoline will give you thin, accurate slices).

STEP 2 Lay pineapple slices on paper towel and pat dry. Arrange in a single layer on wire racks. Dry in oven for 50 minutes to 1 hour, turning over halfway, until they’re lightly coloured, starting to dry out but still flexible. Thicker slices will take longer. Remove flowers before they become crisp.

STEP 3 While flowers are hot, gently press into the holes of a mini muffin pan (or you can use empty egg cartons) to form flower shapes, and stand for 10 minutes to cool and firm.

STEP 4 Increase oven to 160°C fan-forced (180°C conventional). Grease and line the base and side of a deep 20cm round cake pan with baking paper.

STEP 5 Put butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add eggs,

1 at a time, beating after each addition. Transfer to a large bowl.

STEP 6 Drain crushed pineapple in a sieve over a large jug. Use back of a spoon to firmly press 1 cup of juice from pineapple and reserve (if you don’t get 1 cup simply top up jug with water). Add crushed pineapple to cake mixture and stir until combined.

STEP 7 Add flour, buttermilk and

1/3 cup of the reserved juice, in 2 batches, stirring after each addition until smooth. Spread mixture into prepared tin and smooth top. Bake for 1 hour and 15 minutes, or until a skewer inserted in centre comes out clean.

STEP 8 Meanwhile, for syrup, put remaining juice, water and sugar in a small saucepan over medium-high heat. Stir until sugar is dissolved. Boil, without stirring, for 7 minutes to form a thin syrup, with the mixture reduced down to 3/4 cup.

STEP 9 Pour half of the hot syrup over cake. Let stand in pan for 1 hour before removing to cool. Top cake with mascarpone and pineapple flowers and drizzle with remaining syrup. Scatter with small mint leaves to serve.