200g unsalted lactose/dairy free butter, softened
125g soft brown sugar
1 tsp ground cinnamon
1½ tsp vanilla bean paste
1 pineapple, peeled, cut into quarters, core removed, then cut into 2cm slices
140g golden caster sugar
2 large eggs, plus 1 egg white, beaten
1½ tsp gluten free baking powder
200g gluten free plain flour
75ml whole lactose/dairy free milk
Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt.
Remove and stir in the brown sugar, cinnamon and ½ tsp of the vanilla paste.
Arrange the pineapple in the buttery sugar mixture, tossing a little to coat.
Try to fill all the gaps, so you can’t see much of the base.
In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy.
Add the eggs and egg white, one at a time, and the remaining vanilla.
Add the gluten free baking powder and a pinch of salt, then the gluten free flour and lactose/dairy free milk, beating until they are both incorporated. Beat for 1 min more until smooth.
Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown.
Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.
Recipe adapted from: Good Food