This cake evokes great childhood memories . I was a very fussy eater who loved fruit , especially tropical fruits like pineapples and mangoes . Once baked and cooled serve with a dollop of whipped cream or warm with a scoop of your choice of icecream.
Adapted from Tarla Dalal
5 oz all purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 oz melted butter
1/2 cup superfine sugar
1/2 can condensed milk ( 200 grams )
3 tbs whole milk ( do not use lowfat )
1 fresh pineapple , peeled , cored and cut into rings
2 tbs golden syrup or 2 tbs dark brown sugar mixed with 1 tbs unsalted butter.
Sift the flour , baking powder , baking soda . Stir in melted butter , sugar and condensed milk and beat well till smooth .
Add in enough milk to give the batter a dropping consistency . ( holding a spoon up , to allow the batter to drop at the count of 3 )
Assembly Preheat oven to 350*F
Grease an 8 inch cake tin with butter or a non stick baking spray
Spread the golden syrup evenly on the base of the greased cake pan . Arrange pineapple slices decoratively on top of the golden syrup .
Pour the cake batter carefully into the cake pan and smooth using an offset spatula.
Bake in the preheated oven for 50 minutes to an hour until the cake is golden brown .
Remove from oven and place on a cooling rack . Allow to cool completely .
Run a knife around the sides and invert on to a serving platter .