Directions

1Preheat oven to 160C fan forced or 180C conventional. Line baking tin with baking paper.

2Remove spiked pineapple skin, remove the core and then cut in half lengthways into 1 cm thick slices.

3In a frypan heat the golden syrup and add half teaspoon of the mixed spice. Follow with the pineapple slices and cook on a high for 5 minutes- flip to ensure both sides are cooked. Then set aside to cool.

4Using the tongs carefully arrange the pineapple pieces (like a jigsaw) on the bottom of the cake tin. Keep in mind this will become the top of your cake so try and keep the pattern uniform. Then slowly pour over the syrup from the pan & set aside.

5With your mixer, cream the Nuttelex and sugar until light & fluffy. Add eggs one at a time, then add the vanilla and then fold through the baking powder, remaining mixed spice, salt, flour & almond meal.

6Spoon batter on top of the pineapple base, smoothing it over evenly as you go and then tap cake tin on the bench to remove air bubbles.

7Place cake tin on a baking tray before you place cake in oven as the syrup may ooze a little during the baking.

8Bake for 50 minutes until the middle has risen & a skewer comes out clean.

9Place on a cooling rack allow to cool. After 12 minutes gently edge a sharp knife around the cake pan to release the sides from the edge. Let the cake continue to cool completely before turning upside down to reveal the gorgeous top.