For the cake
- 200g unsalted butter
- 200g golden caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200g ground almonds
- 100g plain flour
- 1 tsp baking powder
- 100g white chocolate chips
- 1 x 435g tin Del Monte Pineapple Chunks
Fresh thyme sprigs
- For sugar glaze
- Juice from pineapple chunks
- 2 tbsp light brown sugar
- ¼ tsp sea salt
Preheat oven to 170C. Line a round, loose-bottomed cake tin with baking parchment.
Cut the butter into chunks and put in a bowl with sugar. Whisk until fluffy.
Add vanilla extract, whisk again whilst adding eggs, one at a time. Fold in ground almonds, flour and baking powder.
Stir in the white choc chips, then spoon mix into cake tin and level off.
Arrange drained pineapple chunks on top, push in slightly. Bake for 35-40 mins or until a skewer comes out clean.
Pour pineapple juice into a small saucepan. Bring to the boil, then simmer for 8-10 mins until reduced by half and slightly thickened.
Add brown sugar and stir until it dissolves. Add salt. Turn off heat and leave to cool.
After baking, remove cool cake from the tin. Brush with salted brown sugar glaze, add thyme sprigs on top.
Thanks to Del Monte for the recipe.