Caramalised pineapple and ginger cake

Way back in August 2008 I posted this recipe for a pear and ginger cake.  I will forgive you if you don’t remember it – I only had about 10 readers at the point and most of them were family or friends!  I fancied a simple sponge cake this week, as I didn’t have much time to bake, and decided this one needed revisiting...and tweaking a little.

I used tinned pineapple rings for the fruit  and cut them in half to achieve the same fan effect on the top as the pears.  I’m on a pineapple kick at the moment – can’t get enough of the stuff; I even snaffled the wedge of pineapple from my friend’s cocktail yesterday.  Before you have visions of me robbing her of it, I should point out that she doesn’t like pineapple and offered it freely!

The bonus – which I hadn’t foreseen – is that the sprinkling of dark sugar caramelised the pineapple into a sticky, dark, sweet delight.  Here’s a close up:

Pineapple and ginger is a lovely combination – it has that tropical spicy thing going on.  The sponge isn’t very spicy, it’s not a dark ginger cake, but just carries a kick that cuts through the sweetness of the fruit.

For the first time in months, the sun decided to shine as I took my photos.  I think it emphasises the sunny nature of the cake.  In the photo below you can just about make out the fleks of ginger in the sponge.

Ingredients:

For the cake:
175g unsalted butter, at room temperature
175g caster sugar
175g self raising flour
4 teaspoons ground ginger
3 eggs

For the topping:
567g tin of pineapple rings (drained weight 340g), drained and cut in half
1 tablespoon dark brown sugar


Method:

Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

Line a 20cm round springform cake tin.

Start by making the cake: cream together the butter and sugar until light and fluffy.

Add the flour, ginger and eggs and beat until well combined and you have a smooth, thick batter.

Spoon the mixture into the cake tin and put to one side.

Arrange the pineapple slices on top of the cake batter and then sprinkle with brown sugar.

Bake for 45 minutes or until a skewer comes out cleanly. Mine took a little longer at 55 minutes.

Serve either warm with ice cream or at room temperature with cream.

Bask in glory at the wonderful thing you have made.

Eat.