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How to make Pineapple and rum syrup cake with pineapple flowers

Yield = 12
Prep time: 0:30
Cook time: 1:15
Total time: 1:45

Ingredients

  • 250g butter, softened
  • 3/4 cup caster sugar
  • 3 eggs
  • 2/3 cup unsweetened pineapple juice
  • 1/2 cup buttermilk
  • 1 3/4 cups self-raising flour, sifted
  • 3/4 cup plain flour, sifted

Pineapple flowers

  • 1/2 (280g) small pineapple, peeled (see note 1)
  • 2 tablespoons caster sugar

Pineapple and rum syrup

  • 2/3 cup unsweetened pineapple juice
  • 1 cup caster sugar
  • 2 tablespoons Malibu rum

Method

  • Step 1 Make pineapple flowers: Preheat oven to 120C/100C fan-forced. Place a large wire rack over a large baking tray. Using a sharp knife or mandolin, cut pineapple into twelve 2mm-thick slices. Combine sugar and 2 tablespoons cold water in a small microwave-safe bowl. Microwave on high (100%) for 1 minute or until sugar has dissolved. Brush each side of pineapple slices with sugar syrup. Place on wire rack. Dry in oven for 1 hour to 1 hour 15 minutes or until slices are dry to touch. Open egg cartons. Line each point along the centre of each egg carton base with a piece of foil (see note 2). Press warm slices of pineapple over each lined cup to create a flower shape. Set aside to cool completely.
  • Step 2 Meanwhile, increase oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper.
  • Step 3 Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating to combine. Transfer mixture to a large bowl. Stir in half the pineapple juice, buttermilk and flours. Stir until just combined. Repeat with remaining pineapple juice, buttermilk and flours. Spread mixture into prepared pan. Bake for 50 to 55 minutes or until a skewer inserted in the centre comes out clean.
  • Step 4 Meanwhile, make pineapple and rum syrup: Combine pineapple juice, sugar and rum in a small saucepan. Stir over low heat until sugar has dissolved. Increase heat to medium. Bring to the boil. Simmer for 5 to 7 minutes or until thickened slightly.
  • Step 5 Cool cake in pan for 5 minutes. Place cake, top-side up, on a wire rack over a baking tray. Pour two-thirds of hot syrup over warm cake. Allow to cool. Place cake on a plate. Decorate cake with some of the pineapple flowers just before serving. Drizzle with remaining syrup. Serve with remaining flowers.