What with the weather being so fabulous I thought it was about time I did an exotic recipe and what’s more tropical than pineapple?


I’ve been wanting to make this cake for a while as I think it looks really cool and retro. The smell and taste of pineapple is so delicious adn combined with the mint it reminds me of a cocktail recipe.


At first I was a little hesitant to add the mint but when the smells of the pineapple mingled with the mint it was yummy.



I would serve this with vanilla ice cream as it would compliment the cake really well.


To serve keep the top of the pineapple and put it in the middle of the cake for a real showstopper of a cake!



1/2 pineapple
55g caster sugar
170g self-raising flour
2 eggs
5fl oz milk
55g caster sugar
Handful of fresh mint leaves
Recipe (BBC Food)… makes 1 cake 

Pre-heat the oven to 220 degrees celsius and butter the tin you are going to be using. Put the pineapple and sugar into a frying pan and caramelize on a low heat (the sugar will melt and be incredibly hot so be careful). Place the pineapple rings in the bottom of the tin. Whisk the flour, eggs and milk together then add the sugar and mint leaves. Pour the mixture on top of the pineapple and bake for 20 minutes. When cooked through, turn onto a cooling rack then serve.