Line a round cake tin (8 – 9 “ tin) with a non stick liner
4 – 6 Pineapple slices (as will fit, 4 or 6 plus bits)
4 – 6 Star aniseed
¾ Cup sugar (caster if you have it)
100 Gram unsalted butter (or salted)
2/3 Cup brown sugar, packed down
3 eggs at room temperature
¾ Cup of honey
200 grams Yoghurt (or sour cream)
2 Teaspoons of ground ginger
1 Teaspoon of bi-carbonate of soda
2 Cups of plain flour
Put 4 – 6 pineapple rings at the base of your tin
Put an aniseed in each hole
Put sugar and ¼ cup of water in a saucepan
Heat till sugar disolves then boil for 5 minutes till
light caramel colour, maybe longer.
Pour over the pineapple in the tin.
With electric beater beat butter and brown sugar
till light and fluffy
Add eggs one at a time beating well for each addition
Add honey, beat well till combined
Stir in yoghurt, then fold in combined ginger, soda and the flour
Spoon mixture over the pineapple in the tin
Bake for about 1 hour in the oven at 180 degrees, maybe more maybe less depending on your oven
Test with a metal skewer which has to come out clean.
Cool in tin for about 15 minutes
Then turn upside down on a serving platter and………….
Tuck in you’ll love it!!!