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  • 230 g unsalted butter, chopped, softened, plus extra, to grease
  • ½ pineapple, peeled, halved, thinly sliced
  • 200 g brown sugar
  • 110 g (½ cup) caster sugar
  • 2 tsp vanilla extract
  • 1 orange, zested, half juiced (about 60 ml)
  • 3 eggs
  • 300 g (2 cups) self-raising flour
  • 185 ml (¾ cup) buttermilk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 10 minutes
Drink match Two Hands Brilliant Disguise Moscato, Barossa Valley, SA (500 ml, $18)

Preheat oven to 160°C. Grease a 22 cm round cake pan with butter and line sides with baking paper. Arrange pineapple over base, overlapping, in a circular pattern. Place brown sugar and 100 g butter in a saucepan over medium–low heat and stir to dissolve sugar. Pour caramel over pineapple in pan.

Using an electric mixer, beat butter, caster sugar and vanilla until pale and fluffy. Beat in zest and juice, then beat in eggs, one at a time.

Sift flour and ¼ tsp salt into a bowl. Working in 3 batches, stir flour into egg mixture, alternating with buttermilk, until smooth.

Pour batter into pan and smooth surface. Place pan on an oven tray and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes. Carefully invert onto a serving plate while caramel is still warm. Serve warm.


Photography Sean Fennessy


As seen in Feast magazine, Dec/Jan 2013, Issue 27.