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Pineapple and rum syrup cake with pineapple flowers
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Indulge in a delightful pineapple cake, bursting with fruity flavors, ideal for a springtime treat.
Ingredients:
  • 250g butter, softened
  • 161.25 gm caster sugar
  • 3 eggs
  • 346.50 gm unsweetened pineapple juice
  • 130.00 gm buttermilk
  • 262.50 gm self-raising flour, sifted
  • 187.50 ml plain flour, sifted
  • 280g pineapple
  • 40.00 gm caster sugar
  • 215.00 gm caster sugar
  • 40.00 ml Malibu rum
Instructions:
  • To make pineapple flowers, preheat your oven to 120C/100C fan-forced. Place a large wire rack over a baking tray. Using a sharp knife or mandolin, slice the pineapple into twelve 2mm-thick slices. In a small microwave-safe bowl, mix sugar with 2 tablespoons of cold water and microwave for 1 minute until sugar dissolves. Brush both sides of the pineapple slices with the sugar syrup. Dry the slices in the oven for 1-1.25 hours until dry to the touch. Line the egg cartons with foil, then gently shape the warm pineapple slices over each cup to form flower shapes. Let them cool completely before using.
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round cake pan and line the base and sides with baking paper.
  • With an electric mixer, whip the butter and sugar until it's fluffy. Slowly add one egg at a time, making sure it's well combined. Then, transfer the mixture to a large bowl and gently mix in half of the pineapple juice, buttermilk, and flours until just combined. Repeat this step with the remaining pineapple juice, buttermilk, and flours. Spread the mixture into the prepared pan and bake for 50 to 55 minutes until a skewer comes out clean.
  • To make the pineapple and rum syrup, simply mix pineapple juice, sugar, and rum in a small saucepan. Heat over low heat, stirring until the sugar dissolves. Then, raise the heat to medium and bring to a boil. Let it simmer for 5 to 7 minutes until slightly thickened.
  • After cooling the cake in the pan for 5 minutes, delicately transfer it top-side up onto a wire rack positioned over a baking tray. Generously drizzle two-thirds of the hot syrup over the warm cake and let it cool. Flaunt the cake on a plate and embellish it with a selection of pineapple flowers just before serving. Finish by drizzling the remaining syrup over the cake and garnish with the remaining pineapple flowers when serving.

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