Syrup cakes So good!

PINEAPPLE & GINGER SYRUP CAKE SERVES 8 PREP 15 MINS COOK 40 MINS

Preheat oven to moderate, 180°C. Lightly grease and line an 18cm round cake pan. In a bowl, using an electric mixer, beat 125g softened butter and 1 cup caster sugar together until creamy. Beat in 1 tsp vanilla extract. Add 2 eggs, one at a time, beating well after each addition. Fold in 2 cups sifted self-raising flour alternately with 1 cup milk, beginning and ending with flour. Pour mixture into pan. Bake 35-40 mins until cooked when tested. PINEAPPLE & GINGER SYRUP Meanwhile, peel, core and thinly slice ½ medium pineapple. Place in a saucepan with 1 cup water, ¾ cup ginger marmalade and ½ cup caster sugar. Stir on medium until sugar dissolves. Increase heat to high. Boil 15 mins until reduced and syrupy. Turn hot cake onto a wire rack over a tray (the tray will catch excess syrup). Pour over warm syrup while cake is hot. Serve topped with pineapple pieces and micro lemon balm leaves.

SYRUP Meanwhile, in a saucepan, stir ½ cup caster sugar and juice 4 limes on low until sugar has dissolved. Boil, without stirring, until light golden and syrupy. Remove syrup from heat. Stir pulp from 4 passionfruits through. Spoon syrup over warm cake. Allow cake to cool. Sprinkle with zested lime rind to serve.