Is this cake kitschy? Maybe, but it’s still delicious.
INGREDIENTS 2 tbsp honey 1 tbsp butter 6-7 pineapple rings (fresh or canned) 110g butter 110g superfine sugar 110g self-raising flour 1 tsp baking powder 1 tsp vanilla extract 2 eggs 1 tbsp milk (optional)
1. Heat the oven to 350°F (180°C). Grease an 8 inch (20cm) round cake tin, and line the base with parchment paper.
2. Heat the honey and 1 tbsp butter gently, stir to combine. Pour onto the base of the cake tin. Arrange the pineapples on top.
3. Place all the remaining ingredients in a bowl, and whisk by hand to form a soft (somewhat firm) batter. If the batter is too stiff, add the extra milk. Spoon the mixture on top of the pineapples, and spread evenly.
4. Bake for 30-35 minutes, until the top is golden brown. Cool in the tin for 10 minutes, then invert onto a plate.