PINEAPPLE RING OF FIRE CAKE

Pineapple upside down cake is one of my favourite cakes!! I was fascinated when I came across a Mauritian spiced cake version by Ottolenghi - ‘Pineapple ring of fire cake’. This delectable cake is made from a combination of spices in the cake batter: Aleppo chilli flakes, star anise powder, cinnamon powder, vanilla essence, desiccated coconut topped with pineapple slices, that is simmered in a caramel sauce made of sugar, ginger and tamarind juice. Icing on the cake is a dressing of rum on top and literally setting it on fire. It’s captivating to see the rum catch fire as it blazes in circles!! I would love to bake this cake just to watch the cake on fire!! The medley of these wonderful ingredients elevates the cake to another level, fell in love with it instantly. My new favourite version of pineapple upside down cake!!

Serves 6-8

INGREDIENTS:

FOR THE TAMARIND CARAMEL:

• 50 gms piece tamarind block, soaked in 100 ml hot water for 15 minutes

• 200 gms caster sugar

• 60 ml cold water

• 1 tsp vanilla bean paste

• 1 tsp peeled and finely grated fresh ginger

• 1 pinch salt

• 1 medium-large pineapple, peeled, cored, and flesh cut into 5mm-thick half-moons (you’ll need about 600 gms pineapple moons)

FOR THE CAKE BATTER:

• 225 gms unsalted butter, at room temperature

• 225 gms soft light brown sugar

• 1 tsp vanilla bean paste

• 225 gms plain flour

• 50 gms desiccated coconut

• 1½ tsp ground cinnamon

• 2 star anise, finely ground in a spice grinder (or ½ tsp shop-bought ground star anise)

• 1 tsp Aleppo chilli flakes (or ½ tsp ordinary chilli flakes)

• 2 tsp baking powder

• 1 pinch salt

• 4 large eggs, gently whisked

• 50 ml dark rum

METHOD:

Heat the oven to 200C (180C fan/390F/gas 6), and line a 23cm round springform tin with baking paper

Pass the soaked tamarind through a sieve, to catch any seeds and collect all the paste in a small bowl (discard the seeds)

To make the caramel, put the sugar, water, vanilla, ginger and a pinch of salt in a large sauté pan on medium-high heat, and leave to cook for 15 minutes – resist the temptation to stir, but do swirl the pan around occasionally, so the mix goes a uniform dark golden colour. Stir in the tamarind – careful, because it might splatter – then, once incorporated, add the pineapple and swirl gently so as not to break the slices. Cook for a minute, then take off the heat and use a spoon to flip over the pieces of pineapple so they are coated with caramel on both sides. Set aside to cool

Using a stand or handheld mixer, cream the butter, sugar and vanilla paste on medium-high speed for 15 minutes, until pale and fluffy. You’ll probably have to scrape down the sides of the bowl once or twice, to ensure even mixing.

In a medium bowl, mix the flour, coconut, cinnamon, star anise, chilli flakes, baking powder and a pinch of salt.

Add half the eggs and half the flour mixture to the creamed butter, and whisk on medium speed until incorporated. Scrape down the sides again, then repeat with the remaining eggs and flour mixture

Use a spoon to gently transfer the pineapple into the lined tin, forming the pieces into concentric circles with overlapping edges. Pour in half of the caramel and swirl the tin carefully so it spreads evenly. Spoon the cake batter evenly over the top of the pineapple and use a spatula to gently flatten the surface.

Put the cake tin on an oven tray, to catch any caramel that might escape, then bake for 50 minutes, or until a skewer inserted into the middle comes out clean

Put a plate on top of the tin and quickly flip the whole thing over. Release the outer ring, remove the baking paper, then drizzle the remaining caramel over the exposed pineapple

To serve, take the cake to the table, pour the rum evenly over it then use a gas lighter or long match to set the rum on fire. Serve warm with ice-cream.