Pineapple and Cardamom Upside-Down Cake

From the November 16, 2004 Sydney Morning Herald. Serve with thick cream.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 100  g brown sugar
• 60  g unsalted butter, softened
• 2 -3  slices pineapple, peeled and cut 1cm thick
• 150  g self-raising flour
• 1⁄4 teaspoon bicarbonate of soda
• 1  teaspoon ground cardamom
• 110  g caster sugar
• 2  tablespoons butter
• 2  tablespoons golden syrup
• 2  large eggs
• 1⁄2 cup milk

Directions

1. Combine brown sugar and butter in a heavy-based saucepan and stir over low heat until well combined and smooth.
2. Remove from heat and pour into a well-greased, round, 20cm cake tin, spreading evenly.
3. Arrange pineapple pieces on top of brown sugar mixture.
4. Sift flour, bicarbonate of soda and cardamom into a mixing bowl. Add caster sugar, stir and make a well in the centre.
5. Melt butter with golden syrup, then pour into the well with eggs and milk.
6. Beat thoroughly with a wooden spoon.
7. Pour mixture over pineapple pieces and bake at 175C for about 1 hour or until a cake skewer inserted in the centre comes out clean.
8. Cover with foil if cake browns before it is cooked through.
9. Stand in tin for 5 minutes before turning out onto a plate.