Everyone loves this retro classic, with its delicious flavor and melting golden texture.

Ingredients: (Serves 8)

• 3 tablespoons light brown sugar
• 4 canned pineapple rings
• 2 glace cherries, halved
• 125 g/4 oz butter, at room temperature
• 100 g/3½ oz caster sugar
• Finely grated zest of 1 lemon
• 2 eggs
• 80 g/3 oz self-raising flour
• ½ teaspoon baking powder
• 2 tablespoons pineapple juice

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Generously grease a 20-cm/8-inch round cake tin, then sprinkle the brown sugar over the base and arrange the pineapple rings on top. Put a cherry half in the center of each pineapple ring and set aside.

Beat together the butter and caster sugar until smooth and creamy. Beat in the lemon zest and the eggs, one at a time. Sift the flour and baking powder over the top and fold in. Stir in the pineapple juice.

Spoon the batter on top of the pineapple rings and smooth out using the back of the spoon. Bake for 25 to 30 minutes until a skewer inserted in the centre comes out clean. Leave the cake to cool in the tin for about 15 minutes, then turn it out onto a serving plate. Serve warm or cold.