Pineapple And Cardamom Upside-Down Cake - cooking recipe

Ingredients

100 g brown sugar
60 g unsalted butter, softened
2 -3 slices pineapple, peeled and cut 1cm thick
150 g self-raising flour
1/4 teaspoon bicarbonate of soda
1 teaspoon ground cardamom
110 g caster sugar
2 tablespoons butter
2 tablespoons golden syrup
2 large eggs
1/2 cup milk

Preparation

Combine brown sugar and butter in a heavy-based saucepan and stir over low heat until well combined and smooth.
Remove from heat and pour into a well-greased, round, 20cm cake tin, spreading evenly.
Arrange pineapple pieces on top of brown sugar mixture.
Sift flour, bicarbonate of soda and cardamom into a mixing bowl. Add caster sugar, stir and make a well in the centre.
Melt butter with golden syrup, then pour into the well with eggs and milk.
Beat thoroughly with a wooden spoon.
Pour mixture over pineapple pieces and bake at 175C for about 1 hour or until a cake skewer inserted in the centre comes out clean.
Cover with foil if cake browns before it is cooked through.
Stand in tin for 5 minutes before turning out onto a plate.