Pineapple and Ginger Upside Down Cake

Ingredients (serves 8)

• Melted butter, to grease
• 1/2 (about 500g with skin on, top removed) pineapple, peeled
• 130g butter, at room temperature
• 3 tbs honey
• 110g (1/2 cup) caster sugar
• 2 eggs, lightly whisked
• 1 tsp vanilla essence
• 150g (1 cup) self-raising flour
• 85g (3/4 cup) almond meal
• 1 tsp ground ginger
• 60ml (1/4 cup) milk

Method

1. Preheat oven to 180°C. Brush the base and sides of a 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line base and sides with non-stick baking paper.
2. Cut pineapple in half lengthways and then cut crossways into 1cm-thick slices.
3. Melt 60g of the butter and honey in a large heavy-based frying pan over medium-high heat until foaming. Reduce heat to medium and add the pineapple. Cook, stirring occasionally, for 4-5 minutes or until pineapple is golden and sauce thickens slightly. Remove from heat and spoon over the base of the prepared pan so pieces sit flat.
4. Use an electric beater to beat the remaining butter and sugar in a large bowl until light and fluffy. Add the eggs, 1 at a time, beating well after each addition, until combined. Add the vanilla essence.
5. Combine the flour, almond meal and ginger in a bowl. Use a large metal spoon to gently fold half the flour mixture with the butter mixture, then fold in half the milk. Repeat with remaining flour mixture and milk and fold until just combined.
6. Spoon mixture evenly over the pineapple and smooth the surface with the back of the spoon, making a small indent in the centre (this will ensure the cake has a flat surface when cooked).
7. Bake in preheated oven for 35-40 minutes or until a skewer inserted into centre of the cake comes out clean. Remove from oven. Stand in pan for 5 minutes before turning out onto a plate to cool slightly before serving.