Pineapple Sponge Cake

• temps total: 25 minutes

Ingrédients

1 x 400g tin pineapple rings (in juice)

200g self-raising flour

100g light brown sugar

100g melted butter

2 eggs

Instructions

Preheat oven to 180°C (160°C fan). Lightly grease a 35.5 x 22.5 x 6.5cm baking dish. In the dish, mix the flour, sugar, melted butter, and eggs - it will look like a thick dough. Add 80ml of the pineapple juice and mix again to form a thick batter. Add another 80ml juice and stir to loosen into a smooth batter.

Press each pineapple ring gently into the batter, then spoon remaining batter over and smooth out. Bake for 25 minutes until golden and just set. Cool slightly and serve how ever you like. I serve mine with crème Fraiche and some grated lime. Enjoy 🙂